Mushroom, Ham and Leek Risotto
|Recipe Supplied by: Microwave Technologies Association|
Serves: 2 People
25g (50g) butter
Put the butter and leek(s) into a large oven proof †dish or casserole, cover with a well fitting lid or cling wrap and cook on HIGH power for 3 minutes (5 minutes). †Stir in the rice and cook for another 1 minute (2 minutes). †Stir in the stock and wine or juice. Continue to cook, uncovered for 10 minutes, stirring occasionally, then stir in the mushrooms and ham and continue to cook, uncovered for a further 6 - 8 minutes on MEDIUM, †until all the liquid is absorbed. Stir †well, then leave to stand, covered with a dinner plate for 2 - 3 minutes until the rice is soft to the bite. Serve on warm dinner plates topped with the almonds and Parmesan cheese
This is dish also freezes well, so if serving just 2 people, make up a serving for four and freeze half for later.
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