Microwave Risotto Primavera
In this recipe, creamy risotto combines with the brightness of seasonal vegetables and tangy goat's cheese for a delightful dish bursting with flavor. Created with a microwave-friendly method, this recipe makes it easy to enjoy a delicious meal in no time.
— Constant Cookbook
Ingredients
- 350g risotto rice
- 175ml white wine
- 850ml hot vegetable stock
- 500g frozen peas and bean mix (available in Waitrose)
- 100g pack asparagus tips
- 100g soft goat's cheese , or vegetarian alternative
- handful mint leaves, roughly torn
Instructions
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 461 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 84 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.6 milligram of sodium
Comments
No comments found.