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Microwave risotto primavera
Serves 4
Easy
Prep:
Cook:
A classic recipe with a cheat's method – just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Skip to ingredients
- 350g risotto rice
- 175ml white wine
- 850ml hot vegetable stock
- 500g frozen peaand bean mix (available in Waitrose)
- 100g pack asparagustips
- 100g soft goat's cheeseor vegetarian alternative
- handful of mintleaves, roughly torn
Nutrition: per serving
- kcal461
- fat6g
- saturates3g
- carbs84g
- sugars7g
- fibre9g
- protein19g
- salt0.6glow
Method
step 1
Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
step 2
Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
