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


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2007


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.13 ratings