Super Simple Microwave Pea and Mushroom Risotto

This is a delicious risotto that has a very creamy texture though it is not made with cream.

Because it can be made almost entirely in a microwave oven, it is less labour-intensive than a more conventional recipe.

It takes around 25 minutes to make, including preparation time. This quantity makes 2 generous servings. Ingredients and timings can be increased for 3 or 4 servings, but ideally not more.

INGREDIENTS

400g mushrooms, sliced thinly

220g petit pois. If frozen, allow to defrost and cook in microwave for 1 minute at full power

175g Arborio/Risotto rice

1 tablespoon chopped garlic

2 Mushroom Stock cubes (Jan uses Kalo) dissolved in a half-litre of boiling water

Mushroom stock from cooked mushrooms (see Step 2, below)

1 tsp olive oil

120ml white wine

50g grated Parmesan cheese (you can use less, or none, though it will be less creamy

METHOD

Place sliced mushrooms in a large microwaveable bowl. Cover and microwave at full power for 4-6 minutes, or until mushrooms are tender

Using a slotted spoon, transfer cooked  mushrooms to a large serving bowl. Place any juice left from cooking in a small saucepan and add the dissolved mushroom stock cubes. Heat this on hob till boiling than lower heat so stock is simmering gently.

Brush base of microwaveable bowl with olive oil, add garlic, cover and microwave at full power for 20 seconds.

Add rice to the garlic. Pour on the wine and using a soup ladle, pour on approx half of the hot mushroom stock. Cover and microwave at full power for 11 minutes.

Remove bowl from microwave, stir rice well, add another ladle or two of hot stock (you should have approx quarter of original quantity left in saucepan), re-cover and microwave at full power for 3.5 minutes.

Remove bowl from microwave. Give rice another good stir. Add remaining hot stock and the peas and mushrooms and stir again. Re-cover and microwave at full power for 7 minutes.

Remove bowl from microwave. Add Parmesan and give risotto a good stir. Leave to stand for 2 to 3 minutes.

Serve immediately in warmed bowls or on warmed plates. Garnish with a sprig of fresh parsley if desired.

Risotto is never so good reheated, but if you have leftovers, add a dessertspoon of boiling water and a teaspoon or two of Parmesan before reheating in the microwave.

Do you have any tips or tricks to make dinner easier? Tell us below!

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