Microwave recipes

Microwave Risotto Primavera

Course : Microwave
Serves: 4

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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 -- blanched and cooled

3/4 cup ricotta cheese

1 cup spinach -- rinsed, cut in thin strips

2 tablespoons minced parsley

1 tablespoon chives -- minced

Preparation / Directions:

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.

Microwave Risotto Primavera

Ingredients:

Preparation / Directions:

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