Kids Only
 Microwave Risotto


There is no need to stir constantly with this recipe.

10 minutes preparation + 25 minutes cooking (includes standing time)
7 serves of vegies in this recipe

1 brown onion, chopped
2 teaspoons olive oil
1 cup Arborio rice
½ cup white wine (optional)
2½ cups chicken or vegetable stock
1 cup sweet corn kernels, fresh or canned
1 cup frozen peas
1 cup cooked chicken, diced
1 tablespoon grated Parmesan cheese

Combine onion and oil in a microwave-safe container. Microwave on HIGH (100%) for 3 minutes. Add rice, wine and stock and microwave, covered, for 12 minutes on HIGH (100%). Stir well then add corn, peas and chicken. Cover and microwave on HIGH (100%) for 8 minutes. Allow to stand for 2 minutes. Stir and sprinkle with cheese.

Serves 4.

The white wine can be replaced with water. Substitute 2 cups cooked, cubed butternut pumpkin for corn. When asparagus is in season, chop 6 stems into short lengths and add with the peas and chicken.

Recipe © State of Western Australia, 2012.

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