Get the most out of your microwave with this sensational risotto!
- Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Add tomato paste. Stir to combine. Cover to keep warm.
- Combine oil, onion and garlic in a 2 litre-capacity, microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Stir in wine. Microwave on high (100%) for 1 minute or until wine is hot.
- Add rice. Stir to combine. Microwave on high (100%) for 1 minute. Add 21/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
- Add tomato and remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 5 minutes. Stir. Microwave, covered, on medium (50%) for 4 minutes or until almost all liquid has absorbed.
- Stir in half the ricotta. Add spinach and shredded basil. Stir until spinach has just wilted. Season with salt and pepper. Serve topped with basil leaves and remaining ricotta.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set