Microwave risotto primavera

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• 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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• Romy

  20 March 2008

  Romy 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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• Jardinage

  25 March 2010

  Jardinage rated this recipe

  

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• jb5370

  14 September 2010

  jb5370 commented on this recipe

  Just be slightly careful when microwaving. My first attempt burnt and the rice was rock solid after the first 10 minutes! Sadly I had gone to another room while it was on so it was past saving! My microwave is E rating 900W. Had to chuck it all out. Now on second attempt and keeping a close eye. Wll report back later...

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• jb5370

  14 September 2010

  jb5370 rated and commented on this recipe

  

  Okay on second attempt this was much better. I reduced the micro time and added more stock. Stirred a bit pesto through too as sugadude suggested and it was delicious. So just be careful if you have a high wattage microwave.

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• yoyo

  14 June 2011

  yoyo rated and commented on this recipe

  

  Thought this was great - used frozen leeks and peas and stirred in fresh basil at the end. Very quick and little washing up! Would be great with bacon too so will try that next time.

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• sailorgirl

  19 December 2011

  sailorgirl rated and commented on this recipe

  

  Made this last night, but I did it on the hob as I prefer that method. I used a roasted yellow pepper instead of asparagus. It was really easy to make and tasted great, really creamy and the mint at the end gave it a gentle lift.

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• pyhsicsgirl

  17 January 2013

  pyhsicsgirl rated and commented on this recipe

  

  First time round I ended up with a rock solid rice patty - this was in a 7800W microwave. To avoid this second time I adjusted the timings as follows: add half the stock initially, and only microwave for 8minutes. Then add half the remaining stock in the second addition (ie a quarter of the original) and microwave for 4 minutes, then the remaining stock and microwave for 8 minutes - but I'd still recommend keeping an eye on it. The asparagus was perfectly cooked for me, and the risotto texture was lovely, and so much easier in the microwave than on the hob. I added a teaspoon of pesto per person as well as the goats cheese and it tasted lovely.

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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, sugar 7g, salt 0.6 g

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