Corn and asparagus risotto made in the microwave is dinner made easy!
Ingredients
- 1 litre Massel salt reduced chicken style liquid stock
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh lemon thyme leaves
- 2 1/2 tablespoons extra virgin olive oil
- 2 cups arborio rice
- 1 cup boiling water
- 420g can corn kernels, drained
- 1 bunch asparagus, trimmed, quartered crossways
- 500g sliced chicken breast
- 50g baby rocket
Method
- Step 1Place stock in a microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm.
- Step 2Combine the onion, garlic, thyme leaves and 2 tablespoons oil in a 2.2 litre-capacity, microwave rice cooker (see note). Microwave, uncovered, on HIGH (100%) for 2 minutes or until onion has softened.
- Step 3Add rice. Stir to combine. Microwave, uncovered, on HIGH (100%) for 1 minute. Add 3 cups of stock. Stir. Microwave, covered, on HIGH (100%) for 10 minutes or until almost all liquid has been absorbed.
- Step 4Add boiling water and the remaining stock. Stir to combine. Microwave, covered, on MEDIUM (50%), for 5 minutes. Stir in corn and asparagus. Microwave, covered, on MEDIUM (50%) for 3 minutes or until almost all liquid has absorbed. Stand, covered, for 5 minutes or until liquid has been completely absorbed. 5 Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add chicken. Cook for 3 to 4 minutes or until cooked through. Stir chicken into risotto. Season with salt and pepper. Top with rocket. Serve.
- Low carb
- Lower gi
Nutrition
3076 kj
Energy
23.5g
Fat Total
5.2g
Saturated Fat
3.9g
Fibre
36.1g
Protein
112mg
Cholesterol
850mg
Sodium
36.1g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need a microwave rice cooker with a lid. If you don’t have one, you can use a microwave-safe bowl and cover tightly with plastic wrap when the recipe calls for the risotto to be covered. Cooking time may be a little longer.
- Author: Claire Brookman
- Image credit: Brett Stevens
- Publication: Super Food Ideas
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