A simple rice dish cooked with green vegetables and herbs. This recipe has been adapted for the microwave.
1 onion, chopped
2 tbsp olive oil
225 g (8 oz) generous 1 cup risotto rice
700 ml (1 1/4 pints) 3 cups hot vegetable stock
350 g (12 oz) mixed green vegetables, such as asparagus, thin green beans, mangetout (snow peas), courgettes (zucchini), broccoli florets, frozen peas
2 tbsp chopped fresh parsley
60 g (2 oz) 1/4 cup fresh Parmesan cheese, shaved thinly
salt and pepper
2 tbsp olive oil
225 g (8 oz) generous 1 cup risotto rice
700 ml (1 1/4 pints) 3 cups hot vegetable stock
350 g (12 oz) mixed green vegetables, such as asparagus, thin green beans, mangetout (snow peas), courgettes (zucchini), broccoli florets, frozen peas
2 tbsp chopped fresh parsley
60 g (2 oz) 1/4 cup fresh Parmesan cheese, shaved thinly
salt and pepper
method
1. Place the onion and oil in a large bowl. Cover and cook on HIGH power for 2 minutes.
2. Add the rice and stir until thoroughly coated in the oil. Pour in about 75 ml/ 3 fl oz (1/3 cup) of the hot stock. Cook, uncovered, for 2 minutes, until the liquid has been absorbed. Pour in another 75 ml (3 fl oz) 1/3 cup of the stock and cook, uncovered, on HIGH power for 2 minutes. Repeat once more.
3. Chop or slice the vegetables into even-sized pieces. Stir into the rice
with the remaining stock. Cover and cook on HIGH power for 8 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is just tender.
4. Stir in the parsley and season generously. Leave to stand, covered, for almost 5 minutes. The rice should be tender and creamy.
5. Scatter the Parmesan cheese over the risotto before serving.
2. Add the rice and stir until thoroughly coated in the oil. Pour in about 75 ml/ 3 fl oz (1/3 cup) of the hot stock. Cook, uncovered, for 2 minutes, until the liquid has been absorbed. Pour in another 75 ml (3 fl oz) 1/3 cup of the stock and cook, uncovered, on HIGH power for 2 minutes. Repeat once more.
3. Chop or slice the vegetables into even-sized pieces. Stir into the rice
with the remaining stock. Cover and cook on HIGH power for 8 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is just tender.
4. Stir in the parsley and season generously. Leave to stand, covered, for almost 5 minutes. The rice should be tender and creamy.
5. Scatter the Parmesan cheese over the risotto before serving.
serving amount
serves 4
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