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Microwave Risotto with Winter Squash, Maple Syrup and Sage

Betty Crocker Kitchens
Updated Sep 26, 2017
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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.

Microwave Risotto with Winter Squash, Maple Syrup and Sage

  • Prep Time 10 min
  • Total 45 min
  • Servings 4
  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Stir in maple syrup. Top with cheese and sage. Serve immediately.

Nutrition

280 Calories
10g Total Fat
7g Protein
40g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
1280mg
54%
Potassium
250mg
7%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
9%
Sugars
13g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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