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Microwave risotto primavera

Name: Microwave risotto primavera
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 350g risotto rice; 175ml white wine; 850ml hot vegetable stock; 500g frozen pea and bean mix (available in Waitrose); 100g pack asparagus tips; 100g soft goat's cheese or vegetarian alternative; handful of mint leaves, roughly torn

A classic recipe with a cheat's method – just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat

25 min total 20 min cook 4 461 cal

Ingredients

4 serv.

350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen pea and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese or vegetarian alternative
handful of mint leaves, roughly torn

Instructions

Tap a step to mark it done

1 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.
2 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.