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Home > Selector Magazine > Food > Microwave porcini and asparagus risotto
Food

Microwave porcini and asparagus risotto

Preparation time
5 minutes
Cooking time
20 minutes plus 5 minutes standing
Serves
4

INGREDIENTS

  • 1½ cups (300g) Arborio rice
  • 2 cups (500ml) vegetable stock + 2 ½ cups (625ml) water
  • 40g coarsely crumbled dried porcini mushrooms
  • 2 tbsp (40ml) extra virgin olive oil
  • 1 bunch asparagus, trimmed
  • Salt and pepper
  • Freshly grated parmesan

METHOD

  1. Place rice, vegetable stock, water, porcini and half the oil in a microwave safe container with a firmly fitting lid. Cook on high for 17 minutes.
  2. Cut asparagus into approximately 3cm pieces. Add stalks to risotto and return to microwave, cover and cook on high for 1 minute. Add asparagus tips, cover and return to microwave on high for a final 2 minutes.
  3. Remove. There should still be some liquid left. Allow to stand 5 minutes or so to complete the cooking and absorb the liquid. Add the remaining tablespoon of olive oil (or butter to be more traditional), mix through and serve with freshly grated parmesan cheese. If it’s a bit dry, add some boiling water.
Food
Preparation time
5 minutes
Cooking time
20 minutes plus 5 minutes standing
Serves
4

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