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Microwave Risotto


  • 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.

Serves 4.


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