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
1 onion, finely chopped
1 small red pepper, finely chopped
300g white rice
400ml chicken stock
100ml dry white wine
125g sliced mushrooms
1 pinch saffron
500g cooked chicken breasts, skinned and coarsely chopped
80g grated Parmesan cheese
Salt and black pepper
Method Prep:15min › Cook:30min › Ready in:45min
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.
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.
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.