Microwave Mushroom and Spinach Risotto

Preparation: 15 minutes

Cooking: 20 minutes

Serves 4

2 tblspn olive oil

2 cloves garlic, crushed

1 onion, finely chopped

2 cups Arborio rice

3 cups chicken or vegetable stock

400 g flat mushrooms, roughly chopped

100 g baby spinach leaves, washed and dried

Salt and freshly ground black pepper

cup finely grated parmesan

 

 

 

 

 

Place oil, garlic and onion in a 12 cup microwave-safe dish. Microwave uncovered on high power, stirring continuously, for 2 minutes. Stir in rice and microwave, uncovered, on high for 1 minute. Stir in 3 cups of stock and cover with a lid or double layer of plastic wrap. Microwave on high for 10 minutes. Carefully remove cover and quickly stir in mushrooms and remaining cup stock. Cover and microwave on medium for 5 - 8 minutes or until stock is almost absorbed.

 

Carefully remove cover and stir in spinach. Cover and set aside for 3 minutes or until spinach wilts. Season with salt and pepper. Stir through parmesan and spoon onto serving plates. Top with remaining grated parmesan. Serve.

 

Note: Cooking times may vary with microwave wattage.