- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
This microwave risotto is a great dinner solution for those nights when we are short on time.
Ingredients
- 1 litre Massel chicken style liquid stock
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 cups arborio rice
- 1 cup boiling water
- 1 1/2 cups shredded cooked chicken
- 2 x 170g jars marinated artichoke quarters, drained
- 1 tablespoon lemon juice
- 1 tablespoon finely grated lemon rind
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
Method
- Step 1Place chicken stock in a heatproof, microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm.
- Step 2Combine oil, onion and garlic in a 2 litre-capacity, heatproof, microwave-safe dish (with lid). Microwave on HIGH (100%) for 2 minutes or until the onion has softened.
- Step 3Add rice. Stir to combine. Microwave on HIGH (100%) for 1 minute. Add 3 cups of stock. Stir to combine. Microwave, covered, on HIGH (100%) for 10 minutes or until liquid is almost all absorbed.
- Step 4Add boiling water and the remaining stock. Stir to combine. Microwave, covered, on MEDIUM (50%), for 5 minutes. Stir in the chicken. Microwave, covered, on MEDIUM (50%) for 3 to 5 minutes or until almost all liquid has absorbed.
- Step 5Stir in artichokes, lemon juice and half the lemon rind. Stand, covered, for 5 minutes or until liquid has completely absorbed. Stir in parsley. Top with remaining rind. Serve.
- Low sugar
Nutrition
2456 kj
Energy
14g
Fat Total
3g
Saturated Fat
3g
Fibre
28g
Protein
67mg
Cholesterol
1208.53mg
Sodium
2g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
Notes
Poaching chicken is a healthy way of cooking that also retains moisture and flavour.
- Author: Liz Macri
- Image credit: Craig Wall
- Publication: Super Food Ideas
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