Tomato, Feta & Spinach Microwave Risotto
- Preparation time:
- 10 mins
- Cooking time:
- 23 mins
- Serves:
- 4
Scared of trying your hand at Risotto? Try this fail-safe microwave recipe!
1 onion, finely chopped
¾ cup white wine
3 gluten-free vegetarian chicken-style stock cubes
2½ cups boiling water
1½ cups Arborio rice
3 tomatoes, chopped
½ x 400g jar arrabbiata pasta sauce
100g baby spinach leaves, rinsed
150g Greek feta, crumbled
Extra baby spinach leaves, to garnish
Ingredients
1 tblsp olive oil1 onion, finely chopped
¾ cup white wine
3 gluten-free vegetarian chicken-style stock cubes
2½ cups boiling water
1½ cups Arborio rice
3 tomatoes, chopped
½ x 400g jar arrabbiata pasta sauce
100g baby spinach leaves, rinsed
150g Greek feta, crumbled
Extra baby spinach leaves, to garnish
Method
1 Combine oil and onion in a heatproof glass bowl (14-cup capacity). Microwave on high for 2 minutes, then add wine and microwave on high for 1 minute.
2 Dissolve stock cubes in water. Stir 1½ cups hot stock, rice and tomatoes into onion mixture. Cover. Microwave on high for10 minutes until liquid is absorbed.
3 Stir in remaining stock and sauce. Cover. Microwave on high for 8 to 10 minutes, or until liquid is absorbed. Season with salt and pepper. Stir in spinach and half the feta.
4 Sprinkle with remaining feta and extra baby spinach leaves.- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Benito Martin
