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Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
300g butternut pumpkin, peeled, deseeded, chopped into 2cm pieces
1 cup arborio risotto
3 cups Massel vegetable liquid stock
1 bunch asparagus, ends trimmed, cut into thirds
100g sugar snap peas, trimmed
1 cup frozen peas
1/4 cup flat-leaf parsley leaves, finely chopped
20g baby spinach, to serve

Method

Step 1 Combine oil, onion and garlic in a 2-litre capacity, heatproof, microwave-safe bowl. Cover with paper towel. Microwave on HIGH (100%) for 2 minutes or until soft. Stir in pumpkin. Microwave, uncovered, on HIGH (100%) for a further 2 minutes.
Step 2 Add rice. Stir to coat in oil mixture. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover with a lid or double layer of plastic wrap. Microwave for 5 minutes on HIGH (100%), followed by 7 minutes on MEDIUM (50%).
Step 3 Remove cover and quickly stir in asparagus, sugar snap peas and remaining 1 cup stock. Cover and microwave on MEDIUM (50%) for 4 minutes. Remove cover and quickly stir in peas. Cover and microwave on MEDIUM (50%) for 2 minutes. Stand for 5 minutes.
Step 4 Remove cover. Season with salt and pepper. Stir in parsley. Spoon into bowls. Top with spinach and serve.

Microwave vegetable risotto

How to make Microwave vegetable risotto

Ingredients

Method