Roasted Butternut Squash Risotto (Microwave)
This recipe is so easy to make: First roast your butternut squash, then prepare your risotto in the Microwave!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Roasted Butternut Squash Risotto (Microwave)
This creamy risotto made with roasted butternut squash is so delightful! The perfect meal for Fall to share and enjoy!
Equipment
Ingredients
ROASTED BUTTERNUT SQUASH
- 1 butternut squash (Peeled | Cut into 1 inch / 3cm cubes)
- 2 Tbsp (30 g) roasted garlic oil
- 1 Tbsp (20 g) Maple syrup
- Lavender Salt
- Pepper Mill (Timut Pepper is Best!)
STEP 1
- 2 Tbsp (30 g) butter
STEP 2
- 2 shallot bulb (Finely Chopped)
- 1 1/4 cups (250 g) Arborio rice
STEP 3
- 2 1/4 cups (530 g) vegetable stock
STEP 4
- 1 cup (255 g) butternut squash (Mashed | Previously Roasted)
STEP 5
- 4 oz (115 g) mascarpone cheese (At Room Temperature )
STEP 6
- 1/4 cup (25 g) Grated Parmesan
- 1 Tbsp (8 g) Roasted Garlic and Chive Herb blend
- 1/4 tsp (0.03 g) Mediterranean Herbs
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
- 2 cups (410 g) butternut squash (Cubbed | Previously Roasted)
Instructions
ROASTED BUTTERNUT SQUASH
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Preheat oven to 400F/200C.
- Peel your butternut squash, and cut into 1"/3cm cubes. Transfer the pieces to your Bonmat™. Add the Roasted Garlic Olive Oil and maple syrup. Season with Salt and Pepper (to taste). Toss to coat.
- Roast for 30 minutes at 400F/200C, turning once. (Every oven heats differently, monitor your squash from 18min). It is ready when the butternut squash pieces are fork tender. Once your Roasted Butternut Squash is out of the oven, mash one cup worth of squash and let cool down the rest directly on your Bonmat™.
STEP 1
- Place your Large Round Flexipan® Mold on the top of a microwave safe plate.
- Add the butter into your Flexipan® and cover with Octagonal Bonmat. Microwave on high for 30 seconds.
STEP 2
STEP 3
- Carefully remove the Octagonal Bonmat from your Flexipan®. Stir in the vegetable stock. Cover with Octagonal Bonmat and microwave for 8 minutes.
STEP 4
- Then, mix in the mashed butternut squash. Microwave on high for 8 minutes uncovered.
STEP 5
- Stir in the mascarpone cheese. Microwave on high for 2 more minutes, or until the rice is cooked.
STEP 6
- Let the risotto sit for one minute. Stir in the grated parmesan. Season with roasted garlic and chive herb blend, zesty Mediterranean Herbs, salt and pepper (to taste). Then, gently fold your cubbed roasted butternut squash. Serve hot. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Roasted Butternut Squash Risotto (Microwave)
Amount Per Serving
Calories 327
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg8%
Sodium 357mg16%
Potassium 576mg16%
Carbohydrates 46g15%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 16021IU320%
Vitamin C 31mg38%
Calcium 135mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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