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Spring Vegetables and Bacon Risotto

Ingredient

  • 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

Step 1.

In a large microwave safe glass bowl, combine the onion, butter and bacon. Cook for 3-4 minutes on HIGH (100%). Stir well.

Step 2.

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%). 

Step 3.

Do not stir during cooking. At the end of this time, all of the liquid will be absorbed.

Step 4.

Allow to stand for 5 minutes. Stir with a fork and serve.

Serves 6-8. 

 

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