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Microwave risotto primavera


PREP: 5 MINS     COOK: 20 MINS  EASY          SERVES 4


A classic recipe with a cheat's method – just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat




350g risotto rice

100g pack asparagus  tips          

handful of mint  leaves, roughly torn

175ml white wine

850ml hot vegetable stock

500g frozen pea and bean mix

100g soft goat's cheese, or vegetarian alternative





Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.

Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.


Recipe from Good Food magazine, May 2007


Tips and suggestions:


  • Perhaps use a med microwave setting and check and stir more often, until you have the hang of it.  Be careful if you have a high wattage microwave.

  • Added a teaspoon of pesto per person as well as the goats - tasted lovely.

  • Would be great with bacon too.

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