Name: Microwave mushroom risotto
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1
Ingredients: 60g butter, chopped; 1 leek, halved, washed, thinly sliced; 1 garlic clove, crushed; 200.00 gm arborio rice; 765.00 gm chicken style liquid stock; 400g mushrooms, sliced (we used Swiss brown cups, buttons, shiitake); 50g parmesan cheese, finely grated; 62.50 ml flat-leaf parsley leaves, chopped

Microwave mushroom risotto

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Prep Time:
10 minutes

Cook Time:
22 minutes

Total Time:
32 minutes

Enjoy a delicious Meat-free Monday with our beloved quick and easy microwave mushroom risotto.

Ingredients:

60g butter, chopped
1 leek, halved, washed, thinly sliced
200.00 gm arborio rice
765.00 gm chicken style liquid stock
400g mushrooms, sliced (we used Swiss brown cups, buttons, shiitake)
50g parmesan cheese, finely grated
62.50 ml flat-leaf parsley leaves, chopped

Instructions:

In a large microwave-safe bowl, mix 20g of butter with leek and garlic. Cover loosely with a paper towel and microwave on HIGH for 2 minutes until the leek is soft.
Pour in the rice and gently mix to envelop it in the buttery mixture. Microwave, leaving it uncovered, on the highest setting for 1 minute. Add 2 cups of stock and stir. Cover it and continue microwaving on high for 5 minutes, then switch to medium power for 7 minutes.
Add the mushrooms and the rest of the stock to the mixture. Cover and microwave on MEDIUM (50%) for an additional 7 minutes. Let it sit, covered, for 5 minutes before serving.
Sprinkle in Parmesan, fresh parsley, and the rest of the butter. Season with a pinch of pepper. Gently mix everything together. Ladle into bowls and present.

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