When you’re in the mood for perfectly creamy risotto without all the hassle, Betty’s Microwave Risotto with Winter Squash, Maple Syrup and Sage is the way to go. Here’s how to make it in five easy steps.
What you’ll need:
- 2-quart microwavable casserole
- Pot holders
- 4-cup microwavable measuring cup
- Wooden spoon
- Plastic wrap
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.
Microwave 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%).
Serving meat-eaters and vegetarians at the same table? Add cooked bulk Italian sausage to the finished dish for the meat-lovers in your family.
Don’t forget to tell us how it turned out!