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Vegan Italian Recipes
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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.