Spring Vegetables and Bacon Risotto

Spring Vegetables and Bacon Risotto


1 onion, diced

60g butter

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.

Sevres 6-8

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