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Chicken risotto
Ingredients (serves 4)
400g chicken thigh fillets, diced
1 small leek, thinly sliced
150g button mushrooms, sliced
3/4 cup arborio rice
450mL chicken stock
1 tsp dried oregano
½ cup grated Parmesan cheese
½ cup frozen peas
Freshly ground black pepper
50g flaked almonds, toasted
Method
• Combine the diced chicken, leek, mushrooms, rice, stock and oregano in a
microwave safe dish. Cover.
• Place the dish on the glass turntable in the microwave oven.
• Cook the dish with 100% microwave power for 10 minutes.
• At the end of the 10 minutes, open the door, lift off the cover and stir the
risotto, taking care not to burn yourself on the hot steam that is likely to
escape. Replace the cover after stirring.
• Cook for a further 15 minutes with 60% microwave power.
• At the end of the cooking time, stir through the cheese, peas and pepper.
Cover and stand for 5 minutes.
• Serve sprinkled with toasted almond flakes.
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