Microwave mushroom rice risotto
1 onion, finely chopped 2 cloves garlic 1 tbsp olive oil 1 cup arborio risotto rice 2 cups chicken or vegetable stock 250g button mushrooms, quartered ¼ cup chopped parsley Salt and freshly ground
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|1 tbsp||Olive oil|
|1 cup||Arborio rice|
|2 cups||Chicken stock|
|250 g||Button mushrooms|
|1 pinch||Salt & freshly ground pepper|
|1 to serve||Parmesan cheese|
- Place the finely chopped onion, finely chopped garlic and oil in a large microwave-safe bowl and microwave for 2 minutes on high.
- Add the rice and the chicken or vegetable stock to the bowl and stir to combine. Cover bowl and cook on high for 5 minutes. Remove from the microwave and stir risotto. Cover and cook for a further 5 minutes.
- Uncover and stir in the mushrooms. Cover and cook for a further 5 minutes. Remove from the microwave and leave to stand for 2 minutes.
- Stir through the chopped parsley and season with salt and pepper to taste. Serve immediately, with grated parmesan, if desired.