microwave mushroom risotto

26

Recipe from the Australian Women’s Weekly COOK

40g butter
1 medium brown onion, coarsely chopped
2 cloves garlic, crushed
2C (400g) arborio rice
250g button mushrooms, quartered
250g swiss brown mushrooms, quartered
1/2C (125ml) dry white wine
2C (500ml) chicken stock
1 3/4 C (430ml) boiling water
2 green onions (spring onions), thinly sliced
1/4C (20g) finely grated parmesan
1T olive oil

  1. Place butter, onion and garlic in LARGE microwave-safe bowl; cook on high for about 2 minutes or until onion softens. Add rice and mushrooms, stir well. Cook, covered, on high for 3 minutes.
  2. Add the wine; cook, uncovered, on high for 2 minutes. Add stock and the water, stir well. Cook, covered, on high about 20 minutes or until rice is just tender, stirring every 4 minutes.
  3. Stir in green onion, cheese and oil.

I also added some fresh parsley and frozen peas 🙂

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