Name: Microwave mushroom rice risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion, finely chopped; 2 clove garlic; 1 tablespoon olive oil; 1 cup arborio risotto rice; 2 cup chicken or vegetable stock; 250 gram button mushrooms, quartered; 1/4 cup chopped parsley; salt and freshly ground black pepper; grated parmesan, to serve

Ingredients

1 onion, finely chopped

2 clove garlic

1 tablespoon olive oil

1 cup arborio risotto rice

2 cup chicken or vegetable stock

250 gram button mushrooms, quartered

1/4 cup chopped parsley

salt and freshly ground black pepper

grated parmesan, to serve

Method

1.Place the onion, garlic and oil in a large microwave-safe bowl and microwave for 2 minutes on high.

2.Add the rice and the stock to the bowl and stir to combine. Cover bowl and cook on high for 5 minutes. Remove from the microwave and stir risotto. Cover and cook for a further 5 minutes.

3.Uncover and stir in the mushrooms. Cover and cook for a further 5 minutes. Remove from the microwave and leave to stand for 2 minutes.

4.Stir through the parsley and season with salt and pepper to taste. Serve immediately, with grated parmesan, if desired.

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Ingredients

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