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Microwave risotto primavera

Microwave risotto primavera

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A star rating of 4.2 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A classic recipe with a cheat's method – just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat

  • Easily halved
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal461
fat6g
saturates3g
carbs84g
sugars7g
fibre9g
protein19g
low insalt0.6g
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Ingredients

  • 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

Method

  • 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

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Overall rating

A star rating of 4.2 out of 5.13 ratings
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