Microwave Mushroom and Spinach Risotto
Preparation: 15 minutes
Cooking: 20 minutes
2 tblspn olive oil
2 cloves garlic, crushed
1 onion, finely chopped
2 cups Arborio rice
3 ½ 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
¾ 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 ½ 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.