Try this Butternut squash microwave risotto recipe, or contribute your own.
Suggest a better descriptionBegin by adding 1/2 tablespoon of butter to each ramekin and adding a spoonful of onions.
Microwave for 1 1/2 minutes on high, stirring after 30 seconds to distribute the melted butter.
Next, add a pinch of garlic, 1/4 cup rice, and 1/4 + 2 tablespoons broth.
Cover with loosely with plastic wrap and heat in the microwave at 50% power level for 2 minutes.
Remove and stir.
Add additional broth if necessary. Repeat heating process.
After heating for a total of 4 minutes, it’s time to add your wine. About 1-2 tablespoons per ramekin should do it.
At this point you should also add your butternut squash.
Cover again with plastic wrap and heat for another 2 minutes at 50%.
Add your chopped sage leaves.
Heat on 50% power for another minute, then add your parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (829g) | ||
Recipe Makes: Servings | ||
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Calories: 1086 | ||
Calories from Fat: 229 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 61mg | 19 % | |
Sodium 1679.7mg | 58 % | |
Potassium 347.2mg | 9 % | |
Total Carbohydrate 188g | 55 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 180.5g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1086
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