MICROWAVE RISOTTO WITH WINTER SQUASH, MAPLE SYRUP AND SAGE

Microwave Risotto with Winter Squash, Maple Syrup and Sage image

Risotto just went from a pain in the wrist to an easy main dish with this delicious, affordable microwave version. Learn how to make it in five easy steps.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 12

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Ingredients

2 tablespoons butter
1/2 cup finely chopped onion (1 medium)
1 clove garlic, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup uncooked short-grain Arborio rice
1 1/2 cups Progresso™ vegetable broth (from 32 oz. carton)
1 cup water
1 box (10 oz) Cascadian Farm™ Organic frozen winter squash
1/4 cup real maple syrup
1/2 cup shredded Parmesan cheese (2 oz)
1 tablespoon finely chopped fresh sage leaves

Steps:

In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
Stir in maple syrup. Top with cheese and sage. Serve immediately.

Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 13 g, TransFat 0 g