Microwave chicken and vegetable risotto

    45 min

    A deliciously filling risotto that has cooked chicken, red pepper, mushrooms and peas. Since it's made in the microwave, there's a lot less standing and stirring to do!

    12 people made this

    Serves: 4 

    • 1 onion, finely chopped
    • 1 small red pepper, finely chopped
    • 40g butter
    • 300g white rice
    • 400ml chicken stock
    • 100ml dry white wine
    • 125g sliced ​​mushrooms
    • 1 pinch saffron
    • 500g cooked chicken breasts, skinned and coarsely chopped
    • 150g peas
    • 80g grated Parmesan cheese
    • Salt and black pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Mix the chopped onion, red pepper and butter in a 2.5 litre microwave safe dish; cover with greaseproof paper and cook on High for 4 to 5 minutes, or until onion has softened. Stir in the rice, cover again and cook for 2 more minutes on High.
    2. Stir in stock, wine, mushrooms and saffron. Cover and cook for 6 to 8 minutes on High or until boiling. Stir, cover again and extend the cooking 7 to 9 minutes on Medium, or until the rice has absorbed almost all the liquid.
    3. Add cooked chicken and peas, cover and cook for 3 minutes on Medium. Let stand covered for 5 minutes in the microwave. Stir in the Parmesan, salt and pepper; serve.

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