Microwave risotto primavera

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1. Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
2. Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

Per serving

461 kcalories, protein 19g, carbohydrate 84g, fat 6 g, saturated fat 3g, fibre 9g, salt 0.6 g

Latest comments and suggestions

• Tomski

  14 November 2007

  Tomski rated and commented on this recipe

  

  Very easy to make and very tasty - although the asparagus was a little undercooked for my liking. Would definately make it again - my 4 year old loved it!

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• Fav Recipes

  20 March 2008

  Fav Recipes commented on this recipe

  This was super quick and easy and the flavor was not lost by the method and the texture of the risotto was perfect. I would seriously recommend trying it. It gave me more time to do other bits and pieces and get ready, as it was cooking, for a nice dinner for two. As it is in the microwave you don't have to worry about it burning like on the hob. Brilliant!

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• chocolatemonkeybear

  31 August 2008

  chocolatemonkeybear rated and commented on this recipe

  

  Very yummy!

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• sugadude

  15 January 2009

  sugadude commented on this recipe

  I do this almost every other week and I love it!! I absolutely adore it and you can chop and change things too. Its perfect with Aspargus, Broccoli, Peas, monge tout and and a little Pesto Alla Genovese!! Perfect with Pesto!

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Ingredients

• 350g risotto rice
• 175ml white wine
• 850ml hot vegetable stock
• 500g frozen peas and bean mix (available in Waitrose)
• 100g pack asparagus tips
• 100g soft goat's cheese , or vegetarian alternative
• handful mint leaves, roughly torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

High in fibre, good source of folic acid, low fat

Ingredients

• 350g risotto rice
• 175ml white wine
• 850ml hot vegetable stock
• 500g frozen peas and bean mix (available in Waitrose)
• 100g pack asparagus tips
• 100g soft goat's cheese , or vegetarian alternative
• handful mint leaves, roughly torn

Per serving

461 kcalories, protein 19g, carbohydrate 84g, fat 6 g, saturated fat 3g, fibre 9g, salt 0.6 g

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