Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 Microwave Vegetable Risotto 150 g (5 1/3 oz) mushrooms, chopped 30 g (1 oz) vegan margarine 1 onion, chopped 1 clove garlic, crushed 1 cup arborio rice 2 cups vegetable stock 1 cup frozen peas 1. Place mushrooms, margarine, onion and garlic into a 3 litre/quart microwave-safe casserole dish. Cook on HIGH (100%) power for 2 minutes. 2. Add rice and stock. Mix well. Cook, uncovered, for 15 minutes. Stir in peas. 3. Microwave for another 5 to 10 minutes or until all liquid is absorbed. Stand, covered, for 3 minutes. Serve immediately, topped with grated vegan parmesan cheese, parsley and mint. Serves 4. --- Per serve: 1033kJ; 2.5g fat; 0.5g sat fat; 4.1g fibre; 46g carb; 7.6g pro; 0.09mg chol; 215g sod. --- Quote Link to comment Share on other sites More sharing options...
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