Microwave Butternut Squash Risotto

Craving a creamy, comforting risotto but short on time? This Microwave Butternut Squash Risotto is your go-to solution! Ready in just 15 minutes, it’s the perfect quick and delicious meal for busy days.

• Ingredients:

1. 500ml vegetable stock
2. 1 onion, roughly chopped
3. ½ tsp dried sage
4. 150g risotto rice
5. 200g butternut squash, peeled and cut into 1cm cubes
6. 2 handfuls spinach leaves
7. 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative)
8. Freshly ground black pepper

• Method:

1. Heat Stock: Microwave the vegetable stock until hot.
2. Cook Rice: In a heatproof bowl, mix onion, sage, rice, and half of the hot stock. Cover with microwaveable cling film, pierce, and cook on high for 5 minutes.
3. Add Veggies: Carefully uncover, stir, then add butternut squash and spinach. Add the remaining stock, mix well, cover again, and microwave on high for 10 minutes. The rice should be tender and the liquid absorbed.

Enjoy a bowl of creamy risotto without the hassle!