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Creamy Butternut Squash Risotto (serv size = 1.25 c) takes several minutes to prepare.

Creamy Butternut Squash Risotto (serv size = 1.25 c) takes several minutes to cook.

Creamy Butternut Squash Risotto (serv size = 1.25 c) makes 4 servings.

The ingredients for Creamy Butternut Squash Risotto (serv size = 1.25 c) are:

1 1/4 cups uncooked Arborio rice or other medium-grain rice
2 teaspoons olive oil
2 1/2 cups fat-free, less-sodium chicken broth
1 cup water
1 (12-ounce) package frozen pureed butternut squash 1/4 teaspoon freshly ground black pepper 6 tablespoons grated fresh Parmesan cheese
Grated fresh Parmesan cheese (optional)
Thyme sprigs

Here is how you make Creamy Butternut Squash Risotto (serv size = 1.25 c):

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.3. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.Serving Size: 4?1.25 c servingsNumber of Servings: 4Recipe submitted by SparkPeople user LHAUPT.

The nutritional information for Creamy Butternut Squash Risotto (serv size = 1.25 c) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.8

• Total Fat: 4.6 g
• Cholesterol: 5.9 mg
• Sodium: 233.4 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 1.6 g
• Protein: 7.6 g