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Leek, mushroom & bacon risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Microwave risotto: easy, quick, and minimal cleanup!
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 2 garlic cloves, crushed
  • 3 bacon rashers, rind removed, cut into thin strips
  • 295g (1 1/3 cups) arborio rice
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 300g cup mushrooms, thinly sliced
  • 70g (1 cup) shredded parmesan
  • 100g baby spinach leaves
  • Fresh thyme sprigs, to serve
Instructions:
  • In a large microwave-safe bowl, combine oil, leek, and garlic. Microwave on high for 3 minutes until leek softens. Stir in bacon and microwave for an additional 2 minutes until bacon softens.
  • Combine rice and stock, stirring until well mixed. Cover with 2 layers of plastic wrap and microwave on high (800 watts) for 5 minutes, then continue cooking covered on medium (500 watts) for an additional 7 minutes.
  • Combine the mushroom with the rice mixture and stir until thoroughly mixed. Cover the dish with 2 layers of plastic wrap and cook on medium/500 watts/50% power for 7 minutes or until the rice is just tender. Stir in the parmesan and spinach until fully incorporated. Let it stand covered for 10-15 minutes until the liquid is absorbed.
  • Serve the risotto in individual bowls and garnish with fresh thyme sprigs.

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