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Microwave Risotto

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 4 rashers bacon (can be left out)
  • 1 cup arborio rice
  • 2 cups chicken stock
  • 1 carrot diced
  • 1/2 zucchini diced
  • 3 mushrooms chopped
  • 1/2 cup corn kernels
  • 1/4 cup pine nuts
  • 1/2 cup grated tasty cheese
  1. Dice all the ingredients to the same size.
  2. Put onion and oil into a 2L microwaveable container
  3. Cook in the microwave for 2 minutes on high
  4. (For the meat version) Add bacon and cook for another 3 minutes
  5. Stir in rice until it is coated with oil
  6. Add the carrot, zucchini, mushrooms, corn and chicken stock
  7. Cover the container and cook for 15-20 minutes. Do not stir. When cooked the liquid should all be absorbed.
  8. Served topped with pine nuts and tasty cheese
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