- 2 tspns butter
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 2 cups arborio rice
- 1 cup dry white wine
- 3½ cups vegetable stock
- 150g mushrooms, thinly sliced
- 150g snow peas
- 4 shallots, chopped
- 250g asparagus, chopped
- ¼ cup parmesan cheese (grated or flaked)
Place onion, butter and garlic in a large microwave dish; cook on HIGH for about 2 minutes until the onions are soft. Add the rice and cook on HIGH for 1 minute.
Add the wine, cook on HIGH for 1 minute. Then stir in the stock and cook covered on HIGH for 15 minutes, stirring occasionally.
Stir in the mushrooms, peas, shallots and asparagus. Cook, covered, on HIGH for 5 minutes or until the vegetables are tender and the liquid is absorbed. If the dish is too thick add a lttle boilng water to it.
Serve the risotto sprinkled with cheese.