Mixed Mushroom Risotto

Ingredients

• 4 cups vegetable stock
• 40g dried mixed mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 40g butter
• 1 tablespoon olive oil
• 350g Arborio rice
• 1 cup grated parmesan

Salt and pepper to taste

Method

1. Place stock into a large microwave safe bowl or jug and heat on 100% power for 3 minutes. Remove and set aside.
2. Soak dried mushrooms in 1 cup of the heated stock and set aside for 3 minutes to soften. Drain, reserving mushroom infused stock.
3. Place onion, garlic, half the butter and olive oil into a 4 litre microwave safe deep dish or bowl. Place inside the microwave and select 100% power and dial up 3 minutes. Press START button.
4. Remove from oven and stir in mushrooms. Select 100% power and dial up 2 minutes. Press START button.
5. Add rice and hot stock, cover with 3 layers of cling film and make 3–4 slits into the top with a knife. Alternatively, use a microwave-safe vented lid.
6. Select SMART COOK RICE and use dial up 350g weight. Press START button.
7. When cook time has finished, carefully remove lid and stir in remaining butter and half the parmesan. Season to taste with salt and pepper and serve immediately topped with parmesan.