Spring Vegetables and Bacon Risotto
- 1 onion, diced
- 60g butter
- 4 rashers bacon, diced
- 3 chicken or beef stock cubes
- 2 cups boiling water
- 1 cup long grain rice, rinsed well
- 1 cup assorted finely chopped spring vegetables, such as carrot, zucchini and mushrooms
In a large microwave safe glass bowl, combine the onion, butter and bacon. Cook for 3-4 minutes on HIGH (100%). Stir well.
Dissolve the stock cubes in the boiling water. Pour into the dish with the onion and bacon, add the rice and vegetables. Cover and cook for 23-25 minutes on HIGH (100%).
Do not stir during cooking. At the end of this time, all of the liquid will be absorbed.
Allow to stand for 5 minutes. Stir with a fork and serve.
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