Healthy living

Microwave risotto

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

  • 1 brown onion, chopped
  • 2 teaspoons olive oil
  • 1 cup Arborio rice
  • ½ cup white wine (optional)
  • 2½ cups chicken or vegetable stock
  • 1 cup sweet corn kernels, fresh or canned
  • 1 cup frozen peas
  • 1 cup cooked chicken, diced
  • 1 tablespoon grated Parmesan cheese

Method

1. Combine onion and oil in a microwave-safe container. Microwave on high (100%) for 3 minutes.

2. Add rice, wine and stock and microwave, covered, for 12 minutes on high (100%).

3. Stir well then add corn, peas and chicken. Cover and microwave on high (100%) for 8 minutes.

4. Allow to stand for 2 minutes. Stir and sprinkle with cheese.

Variation

The white wine can be replaced with water. Substitute 2 cups cooked, cubed butternut pumpkin for corn. When asparagus is in season, chop 6 stems into short lengths and add with the peas and chicken.

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