Beetroot risotto in microwave
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Community Recipe
Alma- 6
- Easy
- 5 minutes
- about 30 minutes
Ingredients
- 1 cup tastic rice
- 4 cups boiling water
- 7 tsp stock granules (veg / beef)
- 3 tbsp butter
- 1 tsp garlic, crushed
- 1 tsp ginger, fresh, grated
- salt and pepper
- 8 - 9 beetroots - cooked, peeled, small
- 1 - 2 tbsp olive / truffle oil
- 1/4 cup Parmesan cheese - grated
Cooking Instructions
Use a microwave dish with a lid (I use a Pyrex glass dish with a lid) that fits into your microwave.
Add the rice, boiling water, stock granules, butter, garlic, ginger, pepper and salt to your dish. Stir to let the butter melt in the boiling water.
Put the lid on, microwave on High, for 10 minutes. Remove, stir, put lid on and microwave for another 10 minutes on High.
Remove, stir again, put lid on and microwave for 8 minutes on High. Take 3 beetroots, cube it and puree it with little bit of water. Stir the beetroot puree into the risotto. Put the lid on, microwave for 2 minutes on High. Check to see if your rice is cooked and the dish looks like risotto. If rice is not cooked enough, microwave for another few minutes.
Take the rest of the beetroots, cube them and stir them into the risotto. Stir in the oil and cheese and serve.
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