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Mixed pea and mint microwave risotto
Mixed pea and mint microwave risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your microwave cooking with this delectable risotto recipe!
Ingredients:
  • 1.25 litres boiling water
  • 2 vegetable stock cubes, crumbled
  • 36.40 gm olive oil
  • 1 leek, trimmed, halved, washed, finely chopped
  • 1 garlic clove, crushed
  • 125.00 gm dry white wine
  • 400.00 gm arborio rice
  • 375.00 ml frozen peas
  • 100g sugar snap peas, trimmed
  • 100g snow peas, trimmed, halved diagonally
  • 20g butter, chopped
  • 125.00 ml finely chopped fresh mint leaves
  • Grated parmesan cheese, to serve
  • Fresh mint leaves, to serve
Instructions:
  • Pour steaming hot water into a heatproof jug. Add crumbled stock cubes and stir until completely dissolved. Cover to maintain warmth.
  • In a 2-liter microwave-safe dish with a lid, mix together olive oil, leek, and garlic. Microwave on high for 2 minutes until the leek softens. Stir in the white wine and microwave for 1 more minute until hot.
  • Combine rice and microwave on high for 1 minute. Pour in 2 1/2 cups of stock mixture. Stir well and cover. Microwave on high for 10 minutes or until liquid is reduced by half.
  • Stir in the rest of the stock mixture and microwave covered on medium (50%) for 6 minutes, or until rice is just tender. Add frozen peas, sugar snap peas, and snow peas, stir, then microwave covered on medium (50%) for 3 minutes, or until peas are bright green and tender.
  • Take out from the microwave. Mix in the butter. Allow to sit, covered, for 2 minutes or until most liquid is absorbed. Add chopped mint and mix. Plate and garnish with parmesan and mint leaves.

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