This is fantastic!! The microwave gourmet (Babara Krafta, not me..) does it again!! Yummy, quick and easy with no worries about burning the risotto and not having to hover over the stove and constantly stir! Much easier than Jamie Oliver’s creamy mushroom risotto I must say…
By the way, this picture was taken on the second day after reheating, topped with strios of roast chicken…the rice looks sort of gluggy..tastewise it’s still great…when the dish is first ready, the grains of rice are perfectly plump, separate and glistening..so please do not use this picture to compare..
Basic Risotto
Serves 6 as a side dish
Ingredients
30 g butter
2 tbs olive oil
1 large onion, finely chopped
200g Arborio rice
750 ml / 3 cups stock (stock made up from stock powder is fine)
2 tsp sea salt (less if using a stock cube)
freshly ground black pepper
freshly grated parmesan cheese (optional)
method:
1. heat butter and oil in a 25 cm . 10 inch flan or deep pie dish, uncovered at 100% for 90 secs. Add onions and stir to coat. Cook uncovered at 100% for another 3.5 minute. Add rice and stir to coat. Cook uncovered for 3.5 minute.
2. Stir in stock. Cook uncovered at 100% for 8 minutes. Stir well and cook for 8 minutes.
3. Remove from oven. Let stand, uncovered for 4 minutes to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan cheese if desired.
Nutritional analysis per serve:
1610kJ 7G protein
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