Microwave Spring Vegetable Risotto
Ingredients
- 2 tbsp olive oil
- 1 None onion, finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 10.5 oz Arborio rice ⓘ
- 1/2 cup dry white wine ⓘ
- 2 1/2 cups chicken stock ⓘ
- 1/2 cup fresh basil leaves ⓘ
- 12 oz cherry tomatoes, halved
- 1.5 oz Parmesan cheese, finely grated ⓘ
- 6 oz bocconcini cheese, coarsely chopped ⓘ
- 3 tbsp butter, chopped ⓘ
- 7 oz green beans, trimmed, halved, steamed ⓘ
Instructions
- Combine oil, onion and garlic in a large microwave-safe bowl. Cook on HIGH (100%) for 2 mins, or until onion is soft. Add rice. Cook, covered, on HIGH for 3 mins. Add wine and cook, uncovered, on HIGH for 2 mins. Add stock and 1 cup boiling water. Cook, covered, on HIGH for about 8 mins, or until rice is just tender. Season.
- Stir in basil, tomatoes, Parmesan, bocconcini and butter. Let risotto cool for 5 mins before serving. Serve with green beans and asparagus.
Nutrition & Diet Analysis (per serving)
874
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).