Recipe
Corner
Vegetable Microwave Risotto |
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Ingredients |
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| 1 onion chopped | 1 tbls oil |
| 30g butter | 1 garlic clove crushed |
| 1 cup arborio rice | 2 cups vegetable stock |
| 1/2 punnet cherry tomatoes | 125g mushrooms chopped |
| 1 zucchini chopped | 1-2 carrots diced |
| 1 corn cob (cut the kennels off) | 200g beans (cut into 1cm pieces) |
| 1/2 cup grated parmesan cheese | or use other favourites, broccoli, cauli, peas |
MethodPlace onion, butter, oil and garlic in a large microwave dish. Cover and microwave on high for 3 minutes. Stir in rice. Blend in stock and vegetables and microwave on high covered for 15 minutes. DO NOT STIR. Remove from microwave and blend in parmesan cheese cover and allow to stand for 3 minutes. Serve with crusty bread. SUPER EASY and TASTES GREAT. |