Ready Time: 45 mins
Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 4-6
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
- Place stock into a large microwave safe bowl or jug and heat on 100% power for 3 minutes. Remove and set aside.
- Soak dried mushrooms in 1 cup of the heated stock and set aside for 3 minutes to soften. Drain, reserving mushroom infused stock.
- 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.
- Remove from oven and stir in mushrooms. Select 100% power and dial up 2 minutes. Press START button.
- 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.
- Select SMART COOK RICE and use dial up 350g weight. Press START button.
- 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.