Microwave mushroom risotto

Start off the week with our Meat-free Monday special -- a much-loved microwave mushroom risotto.

• 60g butter, chopped
• 1 leek, halved, washed, thinly sliced
• 1 garlic clove, crushed
• 1 cup arborio rice
• 3 cups chicken stock or vegetable stock
• 400g mushrooms, sliced (we used Swiss brown cups, buttons, shiitake)
• 50g parmesan cheese, finely grated
• 1/4 cup flat-leaf parsley leaves, chopped

Energy 1596kJ	Fat saturated 10.00g
Fat Total 17.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 43.00g	Dietary Fibre 3.00g
Protein 12.00g	Cholesterol 44.00mg
Sodium 1035.04mg

All nutrition values are per serve.

1. Step 1

   Combine 20g butter, leek and garlic in an 8-cup capacity, heatproof, microwave-safe bowl or rice-cooker. Cover loosely with paper towel. Microwave on HIGH (100%) for 2 minutes or until leek is soft.

2. Step 2

   Add rice. Stir to coat in butter mixture. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).

3. Step 3

   Stir in mushrooms and remaining stock. Cover and microwave on MEDIUM (50%) for a further 7 minutes. Stand, covered, for 5 minutes.

4. Step 4

   Add parmesan, parsley and remaining butter. Season with pepper. Stir to combine. Spoon into bowls. Serve.