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Microwave vegetable risotto
Microwave vegetable risotto
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Prep Time:
20 minutes
Cook Time:
23 minutes
Total Time:
43 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 300g butternut pumpkin, peeled, deseeded, chopped into 2cm pieces
  • 250.00 ml arborio risotto
  • 765.00 gm vegetable liquid stock
  • 1 bunch asparagus, ends trimmed, cut into thirds
  • 100g sugar snap peas, trimmed
  • 250.00 ml frozen peas
  • 62.50 ml flat-leaf parsley leaves, finely chopped
  • 20g baby spinach, to serve
Instructions:
  • In a large microwave-safe bowl, mix together oil, onion, and garlic. Cover with paper towel and microwave on HIGH for 2 minutes until soft. Add pumpkin and continue microwaving uncovered on HIGH for another 2 minutes.
  • Combine the rice with the oil mixture, then microwave on HIGH for 1 minute. Stir in 2 cups of stock and cover with a lid or double layer of plastic wrap. Continue microwaving for 5 minutes on HIGH and 7 minutes on MEDIUM.
  • Uncover and promptly fold in asparagus, sugar snap peas, and the remaining 1 cup of stock. Cover and microwave on MEDIUM (50%) for 4 minutes. Uncover and swiftly stir in peas. Cover and microwave on MEDIUM (50%) for 2 minutes. Let it sit for 5 minutes before serving.
  • Uncover the dish and generously season with salt and pepper before gently stirring in the fresh parsley. Serve the flavorful mixture in bowls topped with a bed of vibrant spinach leaves. Enjoy your delicious creation.

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