Vegetable Microwave Risotto

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Vegetable Microwave Risotto

 

 

1 onion, chopped

30 g (1 oz) vegan margarine

1 tablespoon (4 tsp) oil

1 clove garlic, crushed

1 cup arborio rice

2 cups vegetable stock

1 zucchini, chopped

125 g mushrooms, chopped

1 punnet cherry tomatoes, halved

1/2 cup grated vegan parmesan cheese

chopped parsley, to garnish

 

 

1. Place onion, margarine, oil and garlic in a large microwave-safe

dish. Cover with lid or plastic wrap. Microwave on HIGH (100%) power

for 3 minutes. Stir in rice.

 

2. Blend in stock, zucchini, mushrooms and tomatoes. Microwave,

covered, or HIGH (100%) power for 15 minutes. Do not stir.

 

 

3. Blend in vegan parmesan and parsley. Allow to stand, covered, for 3

minutes. Serve with crusty GF bread.

 

 

Serves 4.