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Pasta, Rice & Beans
Dish: small bowl + large bowl
Cut off asparagus tips with 2.5cm (1”) stem attached.
Add 30ml (2 tbsps) stock and place in bowl. Cover, place
on base and cook on MEDIUM MICROWAVE power for
3 mins. Chop remaining asparagus stems into 1cm
pieces and leave to one side. Place leeks and 25g (1oz)
butter in a large bowl. Place on base of oven and cook
on HIGH MICROWAVE for 2 mins. Add the rice to the
leeks and stir in the hot vegetable stock. Cover and cook
on HIGH MICROWAVE for 10 mins. Add chopped
asparagus stems and cook on MEDIUM MICROWAVE
for a further 2 mins. Stir in the peas, lemon zest and juice
and cook on MEDIUM MICROWAVE for 2 mins. Stir in
the cooked asparagus tips, basil, remaining butter and
25g (1oz) Parmesan cheese. Cook on MEDIUM
MICROWAVE for 3 mins. Serve in warmed bowls
sprinkled with a few whole basil leaves and the rest of
the Parmesan cheese.
Lemon & Asparagus Risotto Serves 4
Ingredients
25g (1oz) dried porcini,
1 litre (1½pints) hot chicken or
vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4fl.oz) dry white wine
salt & pepper to taste
200g white or chestnut mushrooms,
sliced
25g (1oz) freshly grated parmesan
cheese plus extra for garnish
Dish: small bowl + large bowl
Soak mushrooms in 300ml (½pint) stock for 20 mins.
Strain the porcini mushrooms and coarsely chop. Add the
soaking liquid to the remaining stock. Place the butter
and shallots in a large bowl. Place on base of oven and
cook on MEDIUM MICROWAVE for 3 mins. or until
softened. Stir the rice into the mixture. Add the stock,
wine and seasoning. Cover and cook on HIGH
MICROWAVE for 10 mins. Add the mushrooms and
porcini and cook on MEDIUM MICROWAVE for 10 mins.
stirring halfway. Mix in the parmesan cheese. Cover and
leave to stand for about 2-3 mins. before serving on
warm plates sprinkled with extra parmesan cheese.
Wild Mushroom Risotto Serves 4
Ingredients
1 bunch asparagus
(approx. 250g/ 9oz)
450ml (¾pt) hot vegetable stock
2 leeks, trimmed and finely sliced
40g (1½oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and juice ½
lemon
Salt & pepper to taste
40g (1½oz) fresh parmesan cheese
5g (¼oz) fresh basil
