Shortcut Risotto

  • Makes1 to 1 servings

Got leftover rice? Then you've got a start on tomorrow's lunch, ready in less than 10 minutes.


  • 1 cup cooked long-grain rice

  • 1/4 cup light cream cheese

  • 1 tsp lemon juice

  • 1 cup sauteed mushrooms, or steamed chopped butternut squash

  • 1/4 tsp dried Italian seasoning

  • 1 tbsp grated Parmesan


  • In a small microwaveable bowl, stir rice with cream cheese and lemon juice. Stir in 3-4 tbsp (45-60 mL) warm water until mixture is loose. Gently stir in mushrooms and seasoning.

  • (If using squash, prep by placing small cubes of butternut squash in a microwaveable bowl. Sprinkle with a little water. Microwave until fork-tender, about 5 minutes.)

  • Microwave on high until hot, about 2 minutes. Top with Parmesan, if you like. Pack in a pre-warmed Thermos to keep hot.

  • Makes 1 serving.

  • In a serving: 429 calories, 14 g protein, 11 g fat, 67 g carbs

Nutrition (per serving)

Carbohydrates 14g, Fibre 11g.