20 Nov The easiest risotto you will ever make
Welcome back to Sandtondiet and to this week’s delicious, healthy mushroom and baby marrow microwave risotto recipe. Traditionally it is quite labour intensive to make a risotto. It involves standing over the stove and stirring and pouring for the best part of half an hour. A risotto is also typically full of unhealthy and fatty ingredients.
I have been making this healthier risotto recipe for many years and it is always a real hit. It is a recipe that really appeals to everyone. I have served it when having dinner parties and many times to my kids who call it cheesy rice. Apart from roasting the vegetables beforehand, there really isn’t much to do.
I have chosen to use mushrooms and baby marrows today but you can choose whichever vegetables that you enjoy. I regularly use asparagus, sugar snap peas, peas, etc. The sky really is the limit with how inventive you can be. If you have any family members who can’t eat dairy then just leave the cheese out or if you are serving a milk free meal then you can also just leave out the cheese.
Look out for the Sandtondiet competition next week where one lucky winner will win their own personal meal planner with two weeks’ worth of dinner ideas, including recipes and a shopping list. The planner will include my own recipes as well as other delectable dinner recipes that haven’t yet been posted on the Sandtondiet site. Details to follow next week! Enjoy your risotto and let me know how your cooking goes, Leanne x
Mushroom and baby marrow microwave risotto
300g baby button mushrooms
½ tsp bottled thyme/ 1 tsp fresh thyme
3 tsp olive oil
Salt and pepper to taste
350g baby marrows, sliced into thick rounds
1 medium onion, finely chopped
1 tsp chopped garlic (fresh)
1 ½ cups risotto rice
1 litre vegetable stock
½ cup mozzarella cheese, grated (optional)
- Place the mushrooms and baby marrows in a roasting pan, keeping the vegetables in their own halves (I make a ‘wall’ with tinfoil in the middle of the roasting pan to separate the two halves
- Season the mushrooms with thyme, salt, pepper and one teaspoon of olive oil
Then season the baby marrows with salt and pepper and drizzle with the second teaspoon of olive oil
- Roast the vegetables at 180C for 20 minutes, giving the pan a shake every now and then to prevent the vegetables from sticking
- While the vegetables are roasting, sauté the chopped onion and garlic in the third teaspoon of olive oil and season with salt and pepper. Cook the onions until they are translucent. If you find that the onions are sticking the just add a bit of water.
- Once the onions are cooked combine them with the risotto rice in a microwave proof dish and cook on high for two minutes
- Add the stock to the rice mixture and cook for 22 minutes or until most of the liquid has been absorbed, giving a stir every 5 minutes or so
- Once the rice is ready stir in the cooked vegetables and mix in the grated cheese if you are using it