Microwave risotto with winter squash, maple syrup and sage
- 2 tablespoons butter
- ½ cup finely chopped onion 1 medium
- 1 clove garlic finely chopped
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 1 cup uncooked short-grain Arborio rice
- 1½ cups vegetable broth
- 1 cup water
- 1 box frozen winter squash
- ¼ cup real maple syrup
- ½ cup shredded Parmesan cheese 2 oz
- 1 tablespoon finely chopped fresh sage leaves
- 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.
Time saverMicrowave ovens vary, so know what to look for in the finished dish. Almost all of the liquid should be absorbed and the grains of rice should be tender but not mushy. If your rice needs more time or there’s still too much liquid, add a couple more minutes to the microwaving time, being sure to continue microwaving on Medium (50%).