Microwave Risotto

I have been feeling a bit lazy and disinterested in cooking, but couldn't be bothered getting takeaway either. That was my husbands suggestion, often his idea of cooking. I had been thinking of risotto and this recipe which I have not made for ages. I used about half a red capsicum, frozen corn kernels and a fair bit of the silverbeet. Still have some left!

MICROWAVE RISOTTO

Janelle Bloom’s Microwave Cookbook

1 onion, peeled & diced

2 tablespoons olive oil

4 rashers bacon, chopped

1 cup arobrio rice

2 cups chicken stock

1 ½ cups assorted vegetables, chopped (carrot, zucchini, corn, red & green capsicum, mushrooms)

¼ cup toasted pine nuts

freshly grated parmesan cheese

Place onion & oil in a 2 litre casserole dish. Cook, uncovered, for 2-3 minutes on 850 watts/high/100%. Add bacon and cook for a further 2-3 minutes.

Stir in rice & mix well until rice is coated with oil. Add stock and vegetables. Cover and cook for 12-15 minutes on 850 watts/high/100%. Do not stir at this stage.

Allow to stand, covered, for 3-5 minutes.

Stir through pine nuts and serve topped with fresh parmesan cheese.

Serves 4

TIPS

At the end of the cooking time all the liquid should have been absorbed by the rice. All vegetables should be cut to the same size and do not cut them too small.