Ingredients
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1.25 litres boiling water
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2 Massel vegetable stock cubes, crumbled
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2 tablespoons olive oil
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1 leek, trimmed, halved, washed, finely chopped
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1 garlic clove, crushed
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1/2 cup dry white wine
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2 cups arborio rice
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1 1/2 cups frozen peas
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100g sugar snap peas, trimmed
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100g snow peas, trimmed, halved diagonally
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20g butter, chopped
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1/2 cup finely chopped fresh mint leaves
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Grated parmesan cheese, to serve
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Fresh mint leaves, to serve
Method
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1Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Cover to keep warm.
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2Combine 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.
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3Stir 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.
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4Add 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.
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5Remove 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
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