Ingredients
350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen peas and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese , or vegetarian alternative
handful mint leaves, roughly torn
Microwave risotto primavera
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. High in fibre and folic acid, and low in fat!
Difficulty easy and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian, Low-fat, Super healthy High in fibre, good source of folic acid, low fat
Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Per serving
461 kcalories, protein 19g, carbohydrate 84g, fat 6 g, saturated fat 3g, fibre 9g, sugar 7g,
salt 0.6 g
Goes well with:
Chicory, bacon and blue cheese
A flavour-packed salad makes a perfect everyday lunch or supper
350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen peas and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese , or vegetarian alternative
handful mint leaves, roughly torn
Microwave risotto primavera
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. High in fibre and folic acid, and low in fat!
Difficulty easy and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Vegetarian, Low-fat, Super healthy High in fibre, good source of folic acid, low fat
Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Per serving
461 kcalories, protein 19g, carbohydrate 84g, fat 6 g, saturated fat 3g, fibre 9g, sugar 7g,
salt 0.6 g
Goes well with:
Chicory, bacon and blue cheese
A flavour-packed salad makes a perfect everyday lunch or supper
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