Microwave Mushroom and Spinach Risotto 

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This is the easiest risotto you'll ever make!

Suggestions:

Cooking times may vary with microwave wattage.

Ingredients:

1 Tbsp olive oil, extra light

2 cloves garlic, crushed

1 onion, finely chopped

400 g arborio rice

3 cup vegetable stock, reduced-salt*

400 g flat mushrooms, roughly chopped

100 g baby spinach leaves, washed and dried

4 Tbsp parmesan cheese, finely grated

1 ground black pepper, to taste

2 Tbsp parmesan cheese, extra

Directions:

Please see microwave directions.

Microwave Directions:

Place oil, garlic and onion in a 12 cup microwave-safe dish. Microwave uncovered on high power, stirring often, for 2 minutes. Stir in rice and microwave, uncovered, on high for 1 minute.

Stir in 3 cups of stock and cover with a lid or double layer of plastic wrap. Microwave on high for 10 minutes. Carefully remove cover and quickly stir in mushrooms and remaining ½ cup stock. Cover and microwave on medium for 5 - 8 minutes or until stock is almost absorbed.

Carefully remove cover and stir in spinach. Cover and set aside for 3 minutes or until spinach wilts. Season with salt and pepper. Stir through parmesan and spoon onto serving plates. Top with remaining grated parmesan. Serve.

Variations:

* Please check the ingredients of this product carefully to ensure they contain no gluten.

Author:

Fresh Finesse

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