Food and Fitness

Easy Butternut Squash Risotto

Butternut squash risotto


Easy Butternut Squash Risotto


1 medium butternut squash (1 3/4 pounds)

1 cup microwavable brown rice (such as Uncle Ben’s)

1 tablespoon olive oil

1 large shallot, minced

2 teaspoons minced peeled fresh ginger (optional)

1 (14-ounce) can fat-free, less sodium chicken broth

½ cup grated fresh Parmesan cheese, plus additional for garish

¼ teaspoon salt

¼ teaspoon freshly ground black pepper


  1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut side down, on plastic wrap in microwave. Cook on HIGH 10 minutes or until cooked through. Scoop flesh into medium bowl, stir until smooth, and set aside.
  2. Microwave rice according to package directions, omitting butter.
  3. Heat oil in a medium saucepan over medium heat. Add Shallot and optional ginger; cook 2 minutes, stirring. Add rice.

Alternately stir in squash and broth, ½ cup at a time; wait until each is absorbed before adding more. Remove from heat; stir in ½ cup Parmesan, salt and pepper. Serve in bowls; garnish with cheese, if desired