Creamy Butternut Squash Risotto

Ingredients

• 1.3 cups arborio rice medium-grain uncooked
• 1.3 cups arborio rice medium-grain uncooked
• 0.3 teaspoon pepper black freshly ground
• 12 ounce butternut squash pureed frozen (such as McKenzie's)
• 2.5 cups fat-skimmed beef broth fat-free
• 2 teaspoons olive oil 
• 6 tablespoons parmesan fresh grated
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• microwave

Directions

1. Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
2. Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes.
3. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
4. While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm.
5. Add squash, salt, pepper, and cheese to risotto. Stir well to combine.
6. Garnish with additional cheese and thyme sprigs, if desired.