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Microwave tomato, ricotta and spinach risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your microwave game with this incredible risotto recipe!
Ingredients:
  • 812.50 gm boiling water
  • 2 vegetable stock cubes, crumbled
  • 44.40 gm tomato paste
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 125.00 gm dry white wine
  • 400.00 gm arborio rice
  • 200g fresh ricotta cheese, crumbled
  • 50g baby spinach
  • 165.00 ml shredded fresh basil leaves
  • Small basil leaves, to serve
Instructions:
  • Pour boiling water into a heatproof jug. Crumble in stock cubes and stir until dissolved. Mix in tomato paste until well combined. Cover to keep warm.
  • In a microwave-safe dish with lid, mix together oil, onion, and garlic. Microwave for 2 minutes until onions soften. Add wine and microwave for 1 more minute until wine is hot.
  • - Place rice in the bowl and stir. Microwave for 1 minute on high. - Add 2 1/2 cups of stock mixture, stir, and cover. - Microwave on high for 10 minutes or until liquid is reduced by half.
  • Combine the tomato and the remaining stock mixture. Stir well. Microwave, covered, on medium (50%) for 5 minutes, then stir again. Continue to microwave, covered, on medium (50%) for 4 minutes or until almost all the liquid is absorbed.
  • Incorporate half of the ricotta, followed by the spinach and shredded basil. Stir until the spinach just wilts. Season with salt and pepper. Serve garnished with basil leaves and the rest of the ricotta.

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