1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Mixed pea and mint microwave risotto

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings

Ingredients

  • 1.25 litres boiling water
  • 2 Massel vegetable stock cubes, crumbled
  • 2 tablespoons olive oil
  • 1 leek, trimmed, halved, washed, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup dry white wine
  • 2 cups arborio rice
  • 1 1/2 cups frozen peas
  • 100g sugar snap peas, trimmed
  • 100g snow peas, trimmed, halved diagonally
  • 20g butter, chopped
  • 1/2 cup finely chopped fresh mint leaves
  • Grated parmesan cheese, to serve
  • Fresh mint leaves, to serve

Method

  • 1
    Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Cover to keep warm.
  • 2
    Combine oil, leek and garlic in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until leek has softened. Add wine. Microwave on high (100%) for 1 minute or until hot.
  • 3
    Stir in rice. Microwave on high (100%) for 1 minute. Add 2 1/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
  • 4
    Add remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 6 minutes or until rice is just tender. Stir in frozen peas, sugar snap peas and snow peas. Microwave, covered, on medium (50%) for 3 minutes or until peas are bright green and just tender.
  • 5
    Remove from microwave. Stir through butter. Stand, covered, for 2 minutes or until almost all liquid is absorbed. Stir in chopped mint. Serve topped with parmesan and mint leaves.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here