Microwave Risotto with Winter Squash, Maple Syrup and Sage Recipe

Ingredients

2 tablespoons butter
1/2 cup finely chopped onion (1 medium)
1 clove garlic, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup uncooked short-grain Arborio rice
1 1/2 cups Progresso™ vegetable broth (from 32 oz. carton)
1 cup water
1 box (10 oz) Cascadian Farm™ Organic frozen winter squash
1/4 cup real maple syrup
1/2 cup shredded Parmesan cheese (2 oz)
1 tablespoon finely chopped fresh sage leaves

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper. Cover tightly; microwave on High about 3 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.
In 4-cup microwavable measuring cup, place broth and water. Microwave uncovered 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly; microwave on High 5 minutes or until mixture is boiling.
Stir mixture; stir in squash. Cover tightly; microwave on Medium (50%) 12 minutes. Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
Stir in maple syrup. Top with cheese and sage. Serve immediately.

Snacks

A recipe from Betty Crocker

https://www.bettycrocker.com/recipes/microwave-risotto-with-winter-squash-maple-syrup-and-sage/3bacd10e-554e-4df2-9f74-376804cf4f2f