Microwave Risotto Primavera
Ready In: 48 mins
Serves: 6
Ingredients
- 1 (10 ounce) package frozen peas and carrots
- 2 tablespoons water
- 14 1⁄2 ounces clear vegetable broth
- 2 cups tbsps water
- 2 tablespoons water
- 1 cup green onion, chopped
- 1 teaspoon olive oil
- 1 1⁄2 cups arborio rice (uncooked) or 1 1⁄2 cups risotto rice (uncooked)
- 1⁄2 teaspoon salt
- 1 lb smoked ham, diced
- 1 cup mushroom, sliced
- 5 ounces frozen asparagus, thawed & cut into 1 " pieces
- 1 tablespoon fresh dill weed, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh chervil, minced
- 3⁄4 cup asiago cheese or 3⁄4 cup parmesan cheese, grated
- 1⁄2 teaspoon pepper
Directions
- Put peas & carrots in a 1-qt casserole dish with 2 tablespoons of water, cover with plastic wrap, and vent.
- Microwave until the peas & carrots are tender (3-4 minutes on HIGH).
- Drain and set aside.
- Put vegetable broth in a 1.5-qt casserole dish with 2 cups + 2 tablespoons of water; microwave uncovered until broth simmers (5-6 minutes on HIGH).
- Put onions in a 3-qt casserole dish with olive oil and microwave uncovered for 1 minute on HIGH.
- Mix in rice, salt and vegetable broth.
- Cover with heavy duty plastic wrap and vent.
- Microwave until mixture boils (about 5 minutes on HIGH).
- Microwave 10 minutes on MEDIUM (50% power); mix well.
- Microwave on MEDIUM LOW (30% power) until mixture is creamy and rice is tender (about 7 minutes).
- In a large skillet, stir ham and mushrooms over medium-high heat until ham begins to brown (3-5 minutes).
- Mix together dillweed, parsley, basil, thyme, and chervil.
- Add vegetables and ham to rice mixture, and season the with the mixed seasonings.
- Toss gently, cover and let stand for 5 minutes.
- Mix in cheese and pepper, and serve hot.
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