Microwave tomato, ricotta and spinach risotto

Recipes / Vegetarian

Get the most out of your microwave with this sensational risotto!

Recipe «Microwave tomato, ricotta and spinach risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 3 1/4 cups boiling water, 2 Massel vegetable stock cubes, crumbled, 2 tbsp tomato paste, 2 tbsp olive oil, 1 small brown onion, finely chopped , 1 garlic clove, crushed, 1/2 cup dry white wine, 2 cups arborio rice , 400g can crushed tomatoes, 200g fresh ricotta cheese, crumbled, 50g baby spinach, 2/3 cup shredded fresh basil leaves, Small basil leaves, to serve.

Ingredients:

  • 3 1/4 cups boiling water 
  • 2 Massel vegetable stock cubes, crumbled 
  • 2 tbsp tomato paste 
  • 2 tbsp olive oil 
  • 1 small brown onion, finely chopped 
  • 1 garlic clove, crushed 
  • 1/2 cup dry white wine 
  • 2 cups arborio rice 
  • 400g can crushed tomatoes 
  • 200g fresh ricotta cheese, crumbled 
  • 50g baby spinach 
  • 2/3 cup shredded fresh basil leaves 
  • Small basil leaves, to serve 

Instructions

  1. Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Add tomato paste. Stir to combine. Cover to keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.