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. Cover to keep warm.
- Combine oil, leek and garlic in a 2 litre-capacity microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until leek has softened. Add wine. Microwave on high (100%) for 1 minute or until hot.
- Stir in rice. Microwave on high (100%) for 1 minute. Add 2 1/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.
- Add remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 6 minutes or until rice is just tender. Stir in frozen peas, sugar snap peas and snow peas. Microwave, covered, on medium (50%) for 3 minutes or until peas are bright green and just tender.
- Remove from microwave. Stir through butter. Stand, covered, for 2 minutes or until almost all liquid is absorbed. Stir in chopped mint. Serve topped with parmesan and mint leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set