Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 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. 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. 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 SHARE