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26/09/2022

Pumpkin and Pea Risotto in the Microwave

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Yes you can make a pretty good risotto in the microwave and it's easy to change the ingredients once you've got the method down.

Serves:

4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 50g butter, cubed
  • 1 onion, finely diced
  • 1 cup Arborio or Carnaroli rice
  • 1 tablespoon chicken or vegetable stock powder
  • 2 cups diced pumpkin (250g)
  • 1/2 cup frozen peas
  • 1 tablespoon chopped parsley, basil or chives
  • grated parmesan cheese
  • sea salt and freshly ground black pepper, to taste

Method

  • Place butter and onion in a large microwave-safe bowl. Cook, covered, in the microwave on High for 2 minutes, stirring halfway. Stir in rice, stock powder and 2 cups boiling water. Cook, uncovered, on High for 5 minutes. Stir in pumpkin and 1 cup boiling water and cook on High for 10 minutes, stirring halfway. Stir in peas and cook on High for 3 minutes. Allow to stand 2 minutes, stir in parsley, 2 tablespoons parmesan and season to taste. Serve garnished with extra chopped parsley and pepper. Note: If risotto is thickens too much on standing, adjust with extra boiling water.
  • PUMPKIN, BACON AND PEA RISOTTO Add 2 rashers finely chopped bacon with the onion. Proceed as above.

Tips

  • Stir through a little extra butter at the end for a creamy flavour.
  • VARIATIONS – Use grated zucchini instead of pumpkin or add chopped red capsicum to the onion. | Mix in cooked chicken or canned tuna towards the end of cooking. | Use sliced mushrooms instead of pumpkin and cook with the onions.

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