Chasing Davies: Low Fat Wednesday: Squash Risotto

August 11, 2010

Low Fat Wednesday: Squash Risotto

Easy-peasy microwave dinner or side dish that I am uber loving.  Healthy rissotto, with some added umph - Squash!

What you need:
1 1/4 Cups uncooked Arborio rice (or another medium-grain Rice)
2 tsp olive oil
12 ounce package of frozen pureed squash
2 1/2 cups veggie broth
6 tablespoons of shredded Parmesan Cheese
Not photoed: 1 cup water, 1/2 tsp salt and 1/4 tsp pepper

In microwave safe bowl, mix uncooked dry rice with olive oil - mix well to coat the rice.  Put in the microwave, uncovered for 3 minutes on high.

Mix in the broth and water and put back in the microwave for 9 minutes on high, uncovered.  Stir and then back in the microwave for another 6 minutes on high.  Remove from the microwave and let sit for 5 minutes.

While rice mixture is sitting, microwave the frozen squash on high for 2 minutes.  Stir and then put in for another 2 minutes, or until warm and looks like this:

Time to combine the two bowls, cheese, salt and pepper:

I poured the squash and cheese into the rice mixture and stirred up.  I then added salt and pepper to taste.


And the left overs have been great!