Microwave Risotto Primavera

Microwave Risotto Primavera

Course :	Microwave
From:	HungryMonster.com
Serves:	4

Ingredients:

2	tablespoons	butter or margarine
2	tablespoons	olive oil
1	teaspoon	salt and pepper
1 1/2	cups	arborio rice
3 1/4	cups	vegetable or chicken broth
3/4	cup	white wine
1	medium	leek -- slice in thin disks
1	medium	carrot -- 1/4 inch dice
1	cup	asparagus tips -- blanched and cooled
1	cup	sugar snap peas -- stringandstems removed
3/4	cup	ricotta cheese
1	cup	spinach -- rinsed, cut in thin strips
2	tablespoons	minced parsley
1	tablespoon	chives -- minced

Preparation:

All heating is done at 100%, uncovered. Heat butter and oil in casserole, the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes. Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning. Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.