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Microwave lemon chicken and parsley risotto
Microwave lemon chicken and parsley risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Quick and delicious microwave risotto for busy nights.
Ingredients:
  • 1 litre chicken style liquid stock
  • 36.40 gm olive oil
  • 1 small brown onion, finely chopped
  • 400.00 gm arborio rice
  • 250.00 gm boiling water
  • 375.00 ml shredded cooked chicken
  • 2 x 170g jars marinated artichoke quarters, drained
  • 20.00 ml finely grated lemon rind
  • 125.00 ml roughly chopped fresh flat-leaf parsley leaves
Instructions:
  • Pour the chicken stock into a microwave-safe jug and heat on HIGH for 2 minutes, or until steaming hot. Keep it covered to maintain warmth.
  • In a 2 litre-capacity microwave-safe dish with lid, mix oil, onion, and garlic. Microwave on HIGH for 2 minutes, or until the onion is softened.
  • Combine rice with stock in a microwave-safe dish. Cook on HIGH for 1 minute. Stir well. Cover and microwave on HIGH for 10 minutes or until liquid is nearly absorbed.
  • Pour the boiling water and remaining stock into the mixture. Stir well. Cover and microwave on MEDIUM (50%) for 5 minutes. Add the chicken and mix in. Cover and microwave on MEDIUM (50%) for 3 to 5 minutes until most of the liquid is absorbed.
  • Combine artichokes, lemon juice, and half the lemon rind. Let it stand covered for 5 minutes until the liquid is fully absorbed. Add parsley, sprinkle with the remaining lemon rind, and serve.

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