Get the most out of your microwave with this sensational risotto!
Ingredients
- 1 litre Massel chicken style liquid stock
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried chilli flakes
- 750g butternut pumpkin, peeled, cut into 2cm pieces
- 1 tablespoon honey
- 2 cups arborio rice
- 1 cup boiling water
- 1/3 cup toasted pine nuts
- Fresh coriander leaves, to serve
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 oil, onion, garlic, ground coriander, cumin and chilli in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Add pumpkin and honey. Microwave, covered, on high (100%) for 2 minutes or until pumpkin has just softened.
- Step 3Add rice. Stir to combine. Microwave on high (100%) for 1 minute. Add 3 cups stock. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
- Step 4Add boiling water and remaining stock. Stir to combine. Microwave, covered, on medium (50%), for 5 minutes. Stir. Microwave, covered, on medium (50%) for 5 minutes or until almost all liquid has absorbed.
- Step 5Stand, covered, for 5 minutes or until liquid has completely absorbed. Stir in pine nuts. Serve topped with coriander.
- High carb
- Vegetarian
Nutrition
2905 kj
Energy
23g
Fat Total
3g
Saturated Fat
6g
Fibre
14g
Protein
1032.27mg
Sodium
18g
Carbs (sugar)
104g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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