Microwave tomato, ricotta and spinach risotto

Method

• Step 1
  Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Add tomato paste. Stir to combine. Cover to keep warm.
• Step 2
  Combine oil, onion and garlic in a 2 litre-capacity, microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Stir in wine. Microwave on high (100%) for 1 minute or until wine is hot.
• Step 3
  Add rice. Stir to combine. Microwave on high (100%) for 1 minute. Add 21/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
• Step 4
  Add tomato and remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 5 minutes. Stir. Microwave, covered, on medium (50%) for 4 minutes or until almost all liquid has absorbed.
• Step 5
  Stir in half the ricotta. Add spinach and shredded basil. Stir until spinach has just wilted. Season with salt and pepper. Serve topped with basil leaves and remaining ricotta.