Microwave Mushroom Risotto

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Microwave Mushroom Risotto

 

 

60 g (2 oz) vegan margarine, chopped

1 leek, halved, washed, thinly sliced

1 garlic clove, crushed

1 cup arborio rice

3 cups chicken-style -OR- vegetable stock

400 g (14 oz) mushrooms, sliced (we used Swiss brown cups, buttons,

shiitake)

50 g (2 oz) VEGAN parmesan cheese, finely grated

1/4 cup flat-leaf parsley leaves, chopped

salt and pepper, to taste

 

 

1. Combine 20 g (3/4 oz) margarine, leek and garlic in an 8-cup

capacity, heatproof, microwave-safe bowl or rice-cooker. Cover loosely

with paper towel. Microwave on HIGH (100%) for 2 minutes or until leek

is soft.

 

2. Add rice. Stir to coat in butter mixture. Microwave, uncovered, on

HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover and microwave on

HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).

 

3. Stir in mushrooms and remaining stock. Cover and microwave on

MEDIUM (50%) for a further 7 minutes. Stand, covered, for 5 minutes.

 

4. Add vegan parmesan, parsley and remaining margarine. Season with

pepper. Stir to combine. Spoon into bowls. Serve.

 

 

Serves 4.