Number of servings: 2
Among hundreds of risotto recipes, this one stands out because it’s cooked in the microwave.
Ingredients:
• 125 ml (1/2 cup) Italian rice, uncooked
• 60 ml (1/4 cup) broken, uncooked spaghetti
• 1 Italian sausage, mild or hot
• 15 ml (1 tbsp) oil
• 1 small onion, finely sliced
• 1/2 clove garlic, crushed
• 125 ml (1/2 cup) quartered mushrooms
• 2 tomatoes, peeled and seeded
• 7 ml (1 1/2 tsp) chopped parsley
• 3 ml (1/2 tsp) basil
• 250 ml (1 cup) beef bouillon
• 60 ml (1/4 cup) parmesan cheese
• Salt and pepper
Directions: Remove sausage meat from casing. Heat a browning dish in the microwave for 5 minutes, on high. Add the oil and sausage. Cook for 4 minutes on high, breaking up the sausage meat with the fork. Add the onion, garlic and mushrooms, and cook for 2 minutes more on high, stirring frequently. Put the contents of the browning dish into a casserole and add the rice, spaghetti, basil, salt and pepper, and beef bouillon. Cover and cook for 15 minutes on high. Stir in the parsley and chopped tomatoes, and leave to stand 3 minutes before serving. Sprinkle with parmesan cheese.
Recipe and photo : The Complete Microwave Cookbook, Judith Ferguson, Collins Royal.
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Sausage risotto
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