Microwave Vegetable Risotto My husband will not try this one because it has peas in it..

  150 g (5 1/3 oz) mushrooms, chopped
  30 g (1 oz)  margarine
  1 onion, chopped
  1 clove garlic, crushed
  1 cup arborio rice
  2 cups vegetable stock
  1 cup frozen peas

1. Place mushrooms, margarine, onion and garlic into a 3 litre/quart microwave-safe casserole dish. Cook on HIGH (100%) power for 2 minutes.

2. Add rice and stock. Mix well. Cook, uncovered, for 15 minutes. Stir in peas.

3. Microwave for another 5 to 10 minutes or until all liquid is absorbed. Stand, covered, for 3 minutes. Serve immediately, topped with grated parmesan cheese, parsley and mint.

Serves 4.

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