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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons 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 grams green beans, trimmed, halved
- 170 grams asparagus, trimmed, halved
- salt and freshly ground black pepper
- 1/2 cup firmly packed fresh basil leaves
- 350 grams truss cherry tomatoes, halved
- 1/2 cup (40g) finely grated parmesan cheese
- 180 grams baby bocconcini, chopped coarsely
- 40 grams butter, chopped
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