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Smoked chicken and basil microwave risotto

  • 0:30 Cook
  • 4 Servings


  • 1 leek, trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 295g (1 1/3 cups) arborio rice
  • 80ml (1/3 cup) white wine
  • 875ml (3 1/2 cups) water
  • 2 x 28g Massel salt reduced chicken style liquid stock
  • 280g smoked chicken breast, thinly sliced
  • 80g (1/2 cup) frozen peas
  • 1/2 cup fresh basil leaves, torn
  • 70g (1 cup) finely grated parmesan


  • 1
    Combine the leek, garlic and oil in a microwave-safe bowl. Cook in microwave on high for 1 1/2 minutes. Stir in the rice and wine. Cook on high for 30 seconds.
  • 2
    Stir in the water and stock. Cook in microwave on high for 10 minutes. Stir until the stock dissolves, then stir in the chicken. Cook in microwave on high for 8 minutes.
  • 3
    Stir in the peas, basil and three-quarters of parmesan. Cover. Set aside for 3 minutes or until peas are tender. Season. Divide among bowls. Top with the remaining parmesan.

Source: taste.com.au


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