Microwave Tomato Risotto

Recipe by Magpie Jo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
  • In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
  • Add rice and cook a further 2 minutes in microwave oven.
  • Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
  • Allow to stand for 5 mins then fold in the romano and butter.
  • Sprinkle extra romano on top to serve.
  • Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.
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