Microwave cream of mushroom and bacon risotto

Method

• 1
  Place stock in a microwave-safe jug. Microwave on high (100%) for 2 minutes or until hot. Cover to keep warm.
• 2
  Combine oil, onion and garlic in a 2 litre-capacity, microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Stir in bacon. Microwave on high (100%) for 2 minutes.
• 3
  Stir in rice. Microwave on high (100%) for 1 minute. Stir in stock. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
• 4
  Add soup and boiling water. Stir to combine. Microwave, covered, on medium (50%) for 5 minutes or until rice is just tender. Stir. Microwave, covered, on medium (50%) for 4 minutes or until almost all liquid has absorbed.
• 5
  Top with rocket. Season with pepper. Serve with parmesan.