Tuesday, January 10, 2017

Microwave mushroom risotto

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

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.

  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.

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