Microwave spring vegetable risotto | Women's Weekly Food
If you enjoy a risotto but don't have time for the continuous stirring this creamy dish usually requires, then this microwave recipe is for you.
Ingredients
- 2 tablespoon olive oil
- 1 medium (150g) brown onion, chopped finely
- 2 cloves garlic, crushed
- 1 1/2 cup (300g) arborio rice
- 1/2 cup (125ml) dry white wine
- 2 1/2 cup (625ml) chicken stock
- 1 cup (250ml) boiling water
- 200 gram green beans, trimmed, halved
- 170 gram asparagus, trimmed, halved
- salt and freshly ground black pepper
- 1/2 cup firmly packed fresh basil leaves
- 350 gram truss cherry tomatoes, halved
- 1/2 cup (40g) finely grated parmesan cheese
- 180 gram baby bocconcini, chopped coarsely
- 40 gram butter, chopped
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