Get the most out of your microwave with this sensational risotto!
Ingredients
- 3 1/4 cups boiling water
- 2 Massel vegetable stock cubes, crumbled
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup dry white wine
- 2 cups arborio rice
- 400g can crushed tomatoes
- 200g fresh ricotta cheese, crumbled
- 50g baby spinach
- 2/3 cup shredded fresh basil leaves
- Small basil leaves, to serve
Method
- Step 1Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Add tomato paste. Stir to combine. Cover to keep warm.
- Step 2Combine 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 3Add 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 4Add 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 5Stir 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.
- High carb
- Low sugar
- Vegetarian
Nutrition
2349 kj
Energy
14g
Fat Total
4g
Saturated Fat
4g
Fibre
13g
Protein
21mg
Cholesterol
1181.67mg
Sodium
7g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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