Microwave Pumpkin and Yellow Squash Risotto

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Microwave Pumpkin and Yellow Squash Risotto

 

 

1/4 cup olive oil

1 brown (yellow) onion, finely chopped

1 cup arborio rice

2 cups chicken-style stock

600 g (21 oz) pumpkin, peeled, deseeded, cut into 2 cm (1 1/4 " ) cubes

250 g (9 oz) yellow squash, cut into 2 cm (1 1/4 " ) cubes

1/3 cup basil leaves, finely shredded

1 cup grated vegan parmesan cheese

 

 

1. Place oil and onion into a 2 litre/quart (8 cup) capacity,

heatproof, microwave- safe bowl. Cook, uncovered, on HIGH (100%) power

for 3 to 4 minutes or until onion is tender. Add rice. Stir until

coated with oil. Add stock, pumpkin and squash. Stir until combined.

 

2 Cover with lid or a double layer of plastic wrap. Cook on HIGH

(100%) power for 12 to 15 minutes or until rice is tender. Stand for 5

minutes to allow rice to absorb any remaining stock. Stir through

basil. Season with salt and pepper. Serve sprinkled with vegan

parmesan cheese.

 

 

Serves 4.