|
Microwave
Risotto
From: Moppet
& Jose
This is a really easy one that I think comes into Laurel's under
40 minute category.
The original recipe only deals with rice and a couple of basics,
but I add veg which I stir fry separately.
Leeks and mushrooms are an especially delicious combination.
We have this for Sunday lunch nearly every week.
It serves 2 hungry adults.
- 1 oz margarine
- 6 oz risotto (short grain) rice
- 2 tbsp olive oil
- 1 lb veg (leek, mushroom, red pepper...) chopped
- 1 onion, peeled and chopped
- salt and pepper to taste
- 3 garlic cloves, peeled and chopped
- 1 1/2 pints (American) or 1 1/4 pints (British) boiling water
Put margarine and oil in deep, microwave safe casserole (keep casserole
uncovered and microwave on full power throughout).
Microwave for 2 mins.
Add onion and garlic, stir to coat in butter and oil, and cook for
4 mins.
Add rice, stir and cook for 4 mins.
Pour in boiling water.
Cook for 9 mins (this is a good point to start stir frying the veg).
Stir well, then cook for 9 more mins. remove from oven.
Leave risotto to stand uncovered for 5 more mins to let rice absorb
all liquid.
Add to stir fry, season and serve. |
