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.
Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Quick_Meals_For_Busy_People Back of Box, jar and cans recipes http://groups.yahoo.com/group/Quick_Vegetarian_Recipes NEW GROUP Check them out