Name: Microwave Tomato Ricotta And Spinach Risotto Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

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Get the most out of your microwave with this sensational risotto

How to make Microwave Tomato Ricotta And Spinach Risotto Recipe

Katrina Woodman

Crawler

Italian

<p>Get the most out of your microwave with this sensational risotto</p>

Boiling water

Massel vegetable stock cubes,  crumbled

Tomato paste

Olive oil

Small brown onion,  finely chopped

Garlic Clove,  Crushed

Dry white wine

Arborio Rice

Can Crushed Tomatoes

Fresh ricotta cheese,  crumbled

Baby spinach

Shredded fresh basil leaves

Place boiling water in a heatproof jug. Crumble over stock cubes. Stir to dissolve. Add tomato paste. Stir to combine. Cover to keep warm.

step 1

Combine oil, onion and garlic in a 2 litre-capacity, microwave-safe dish (with lid). Microwave on high (100%) for 2 minutes or until onion has softened. Stir in wine. Microwave on high (100%) for 1 minute or until wine is hot.

step 2

Add rice. Stir to combine. Microwave on high (100%) for 1 minute. Add 21/2 cups stock mixture. Stir to combine. Microwave, covered, on high (100%) for 10 minutes or until liquid has reduced by half.

step 3

Add tomato and remaining stock mixture. Stir to combine. Microwave, covered, on medium (50%) for 5 minutes. Stir. Microwave, covered, on medium (50%) for 4 minutes or until almost all liquid has absorbed.

step 4

Stir in half the ricotta. Add spinach and shredded basil. Stir until spinach has just wilted. Season with salt and pepper. Serve topped with basil leaves and remaining ricotta.

step 5

Taste