Did you know you can make risotto in a microwave? Try this rapid version of a risotto - no more standing over a pot stirring! Topped with a fragrant basil pesto, butter and Parmesan for pure indulgence.
Prep
5 min
Cook
18 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 2 (crushed)
vegetable stock cube 2
butter 120 g
risotto rice (arborio) 300 g
frozen peas 100 g
pine nuts 100 g
lemon 1 (juice)
fresh basil 20 g (torn)
olive oil 3 tbsp
grated Parmesan 60 g
Method
Crush the garlic. Prepare the vegetable stock cube(s) with 250ml boiling water per serving.
Pop half the butter in a microwave-safe bowl then cook on full power in the microwave for 1 minute until melted. (These timings are based on a 800W microwave, exact microwave timings may vary).
Stir in the rice and garlic, making sure it is coated in butter. Add half the stock and stir well. Cover with cling film and prick lightly with a fork. Cook on full power for 8 minutes
Add the rest of the stock and peas, then stir and cover again. Cook for a further 8 minutes.
Meanwhile, make the pesto. Juice the lemon and tear the basil leaves. Toast the pine nuts on a low heat in a dry frying pan until lightly toasted.
Blend the toasted pine nuts, basil leaves, lemon juice and olive oil together. You may need to add a dash of water. Taste and season it how you like it with salt and pepper. You can use a blender or food processor to do this. If you prefer you can finely chop the ingredients and use a pestle and mortar
When the risotto is cooked, leave it to stand for 2 minutes.Then top with the pesto, Parmesan and the rest of the butter. Serve up and enjoy!
