Microwave risotto
The great thing about this recipe is that you can add what you like! And choose ingredients that you don’t have to chop. The original recipe was for leek, mushroom and parmesan but I’ve adapted it. Serve it with whatever protein you like (if you eat fish, tinned or smoked fish works well). And if you leave out the mushrooms, it’s a store-cupboard meal.
(Serves about 4 people)
You will need:
A big microwave-proof bowl (I have one with a handle, which makes it easier to take out of the microwave without spilling)
A tablespoon and knife
Kitchen scales
Measuring spoons
25g butter
1 tablespoon olive oil
1 cube frozen garlic
1 teaspoon Asafoetida powder
300g risotto rice
850ml hot stock (I use mushroom or vegetable stock)
Handfuls of whatever frozen veg you like (I use sweetcorn and frozen beans, about 200g in total)
250g fresh mushrooms (I use the large, flat mushrooms as they are easier to peel and cut)
Salt and pepper to season
Get started:
Put all your ingredients on a tray.
Make the stock, according to the packet instructions.
Put the rice, butter, oil, Asafoetida and stock into the bowl.
Add a little salt and pepper to season.
Mix.
Cook in the microwave on high for 10 minutes.
Peel and cut up the mushrooms into 2cm or so pieces.
Carefully take the bowl out of the microwave (the bowl will be very hot, so use oven gloves), throw in the mushrooms and frozen garlic and stir.
Cook on high for another 3 minutes.
Carefully take out of the microwave, add the frozen veg and stir.
Cook on high for another 3 minutes.
Carefully take out of the microwave and leave the risotto to rest for 5 minutes.
Serve with whatever protein you like!