Get the most out of your microwave with this sensational risotto!
Ingredients
- 1.25 litres boiling water
- 2 Massel vegetable stock cubes, crumbled
- 2 tablespoons olive oil
- 1 leek, trimmed, halved, washed, finely chopped
- 1 garlic clove, crushed
- 1/2 cup dry white wine
- 2 cups arborio rice
- 1 1/2 cups frozen peas
- 100g sugar snap peas, trimmed
- 100g snow peas, trimmed, halved diagonally
- 20g butter, chopped
- 1/2 cup finely chopped fresh mint leaves
- Grated parmesan cheese, to serve
- Fresh mint leaves, to serve
Method
- Step 1Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Cover to keep warm.
- Step 2Combine oil, leek and garlic in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until leek has softened. Add wine. Microwave on high (100%) for 1 minute or until hot.
- Step 3Stir in rice. Microwave on high (100%) for 1 minute. Add 2 1/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
- Step 4Add remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 6 minutes or until rice is just tender. Stir in frozen peas, sugar snap peas and snow peas. Microwave, covered, on medium (50%) for 3 minutes or until peas are bright green and just tender.
- Step 5Remove from microwave. Stir through butter. Stand, covered, for 2 minutes or until almost all liquid is absorbed. Stir in chopped mint. Serve topped with parmesan and mint leaves.
- High carb
- Low sugar
- Vegetarian
Nutrition
2372 kj
Energy
15g
Fat Total
5g
Saturated Fat
6g
Fibre
12g
Protein
12mg
Cholesterol
1013.98mg
Sodium
5g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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