Name: Microwave spring vegetable risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium (150g) brown onion, chopped finely; 2 cloves garlic, crushed; 1 1/2 cup (300g) arborio rice; 1/2 cup (125ml) dry white wine; 2 1/2 cup (625ml) chicken stock; 1 cup (250ml) boiling water; 200 gram green beans, trimmed, halved; 170 gram asparagus, trimmed, halved; salt and freshly ground black pepper; 1/2 cup firmly packed fresh basil leaves; 350 gram truss cherry tomatoes, halved; 1/2 cup (40g) finely grated parmesan cheese; 180 gram baby bocconcini, chopped coarsely; 40 gram butter, chopped

Microwave spring vegetable risotto

If you enjoy a risotto but don't have time for the continuous stirring this creamy dish usually requires, then this microwave recipe is for you.

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

2 tablespoon olive oil

1 medium (150g) brown onion, chopped finely

2 cloves garlic, crushed

1 1/2 cup (300g) arborio rice

1/2 cup (125ml) dry white wine

2 1/2 cup (625ml) chicken stock

1 cup (250ml) boiling water

200 gram green beans, trimmed, halved

170 gram asparagus, trimmed, halved

salt and freshly ground black pepper

1/2 cup firmly packed fresh basil leaves

350 gram truss cherry tomatoes, halved

1/2 cup (40g) finely grated parmesan cheese

180 gram baby bocconcini, chopped coarsely

40 gram butter, chopped

Method

1.Place oil, onion and garlic in a large microwave-safe bowl; cook on HIGH (100%) for 2 minutes or until the onion is soft. Add the rice and stir well. Cook, covered, on HIGH for 3 minutes.

2.Add wine, cook, uncovered, on HIGH for 2 minutes. Add stock and water; stir well. Cook, covered, on HIGH for about 8 minutes or until the rice is just tender. Season with salt and pepper.

3.Stir in basil, tomatoes, parmesan, bocconcini and butter. Stand risotto for 5 minutes before serving.

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