Start off the week with our Meat-free Monday special -- a much-loved microwave mushroom risotto.
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.
- 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.
- 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%).
- Step 3
Stir in mushrooms and remaining stock. Cover and microwave on MEDIUM (50%) for a further 7 minutes. Stand, covered, for 5 minutes.
- Step 4
Add parmesan, parsley and remaining butter. Season with pepper. Stir to combine. Spoon into bowls. Serve.
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