Quick, creamy and oh so delicious aptly describes this updated Italian classic. You don’t have to stand over the range pot-watching in this version of risotto – your microwave simplifies and speeds up everything. Stir in shredded Ontario Greenhouse Cucumber for a fresh taste and colourful appearance. Be sure to use Italian-style rice. It gives the best results.
1/4 cup (50 mL) butter
1 cup (250 mL) sliced fresh mushrooms
1/2 cup (125 mL) chopped onion
1 cup (250 mL) uncooked Italian-style (Arborio) rice
1 can (10 oz/284 mL) condensed chicken broth
Half Ontario Greenhouse Cucumber, shredded, and squeezed dry
1 tbsp (15 mL) chopped fresh parsley
Salt and pepper
In 9 inch (2.5 L) square glass baking dish, microwave butter at High (100%) 1 minute or until melted. Add mushrooms and onion; stir to coat. Microwave, uncovered, at High 4 minutes. Stir in rice, chicken broth and one soup can of water. Microwave, uncovered, at High 9 minutes; stir well. Microwave, uncovered, 9 minutes longer. Remove from oven. Stir in cucumber, parsley and salt and pepper to taste. Let stand 5 minutes, stirring several times.
Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner’s manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.
Preparation Time: 10 minutes
Cooking Time: 28 minutes
Nutrients per serving: When recipe makes 6 servings: Protein: 4.5 grams, Fat: 6.0 grams, Carbohydrates: 30.0 grams, Calories: 192
Recipe and image courtesy of Foodland Ontario (www.ontario.ca/foodland/recipes)