Spring Vegetables and Bacon Risotto
1 onion, diced
4 rashers bacon, diced
3 chicken or beef stock cubes
2 cups boiling water
1 cup long grain rice, rinsed well
1 cup assorted finely chopped spring vegetables, such as carrot, zucchini and mushrooms
Step by step
In a large microwave safe glass bowl, combine the onion, butter and bacon. Cook for 3-4 minutes on HIGH (100%). Stir well.
Dissolve the stock cubes in the boiling water. Pour into the dish with the onion and bacon, add the rice and vegetables. Cover and cook for 23-25 minutes on HIGH (100%). Do not stir during cooking. At the end of this time, all of the liquid will be absorbed.
Allow to stand for 5 minutes. Stir with a fork and serve.