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
Directions:
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.
Waaaa-La:
And the left overs have been great!
