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Microwave corn and asparagus risotto
Microwave corn and asparagus risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Effortlessly create a gourmet corn and asparagus risotto in minutes with a microwave.
Ingredients:
  • 1 litre salt reduced chicken style liquid stock
  • 1 small brown onion, finely chopped
  • 20.00 ml fresh lemon thyme leaves
  • 45.50 gm extra virgin olive oil
  • 400.00 gm arborio rice
  • 250.00 gm boiling water
  • 420g can corn kernels, drained
  • 1 bunch asparagus, trimmed, quartered crossways
  • 500g sliced chicken breast
  • 50g baby rocket
Instructions:
  • Heat the stock in a microwave-safe jug on HIGH for 2 minutes or until hot. Keep warm by covering it.
  • In a microwave rice cooker, mix the onion, garlic, thyme leaves, and 2 tablespoons of oil. Microwave on HIGH for 2 minutes until the onion has softened.
  • Combine rice with stock and cook in the microwave until tender and fully cooked.
  • Pour in boiling water and the rest of the stock, stirring until well combined. Cover and microwave on MEDIUM (50%) for 5 minutes. Fold in corn and asparagus. Cover again and microwave on MEDIUM (50%) for 3 minutes or until almost all liquid is absorbed. Let it sit, covered, for 5 minutes until all liquid is absorbed. Meanwhile, in a frying pan over medium-high heat, heat the remaining oil. Cook chicken for 3 to 4 minutes until fully cooked. Fold the cooked chicken into the risotto. Season with salt and pepper, and garnish with rocket before serving.

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