Mixed Mushroom Risotto
Who would’ve thought you can do a beautiful risotto in the microwave!
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- 2 Comments
Ready Time
45 mins
45 mins
Preparation
15 mins
15 mins
Cooking
30 mins
30 mins
Serves
4-6
45 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
30 mins
Cooking
Cooking
4-6
Serves
Serves
Ingredients
- 4 cups vegetable stock
- 40g dried mixed mushrooms
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 40g butter
- 1 tablespoon olive oil
- 350g Arborio rice
- 1 cup grated parmesan
Salt and pepper to taste
Method
- Place stock into a large microwave safe bowl or jug and heat on 100% power for 3 minutes. Remove and set aside.
- Soak dried mushrooms in 1 cup of the heated stock and set aside for 3 minutes to soften. Drain, reserving mushroom infused stock.
- Place onion, garlic, half the butter and olive oil into a 4 litre microwave safe deep dish or bowl. Place inside the microwave and select 100% power and dial up 3 minutes. Press START button.
- Remove from oven and stir in mushrooms. Select 100% power and dial up 2 minutes. Press START button.
- Add rice and hot stock, cover with 3 layers of cling film and make 3–4 slits into the top with a knife. Alternatively, use a microwave-safe vented lid.
- Select SMART COOK RICE and use dial up 350g weight. Press START button.
- When cook time has finished, carefully remove lid and stir in remaining butter and half the parmesan. Season to taste with salt and pepper and serve immediately topped with parmesan.
Appliance
Comments
This recipe is found under "vegetarian recipies" but the first ingredient on the list is chicken stock.
Hello,
We are sorry that this was listed this way. the recipe should actually state vegetable or chicken stock. We will update it.