Butternut Squash Risotto

This microwave version of risotto is lightning fast and every bit as good and the long slow stirred version.

Butternut Squash Risotto

1 1/4 C Arborio rice

2 Tsp Olive oil

2 1/2 C Chicken stock

1 C water

1 package Frozen Butternut squash puree (12 oz)

1/4 tsp salt

1/4 tsp pepper

6 Tb Parmesan cheese

Mix rice and olive oil in a 1 1/2 quart microwavable dish. Microwave 3 minutes on high. Stir in broth and water and microwave 9 minutes. Stir well. Microwave for 6 more minutes. Remove and let stand to let the liquid be absorbed. Meanwhile, heat the squash in the microwave until heated through, about 2 minutes. Add squash and cheese to rice, then salt and pepper to taste.

Enjoy!

Julie Languille - busy wife and mom, owner

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