Microwave Chicken Risotto
Original recipe found in woman's day a few years back.
Ingredients
2 tbsp olive oil
40g butter
1 onion, finely chopped
1 cup arborio rice
750ml chicken stock
1 cup frozen peas
1/2 cup grated parmesan cheese
2 cups cooked chicken, shredded (use leftover BBQ chicken or fry up a fillet)
1/2 cup steamed broccoli florets
Method
Place oil and butter in microwave safe bowl and cook on high for 2 minutes.
Add onion, stir well and cook on high for 2 minutes.
Add rice, stir well to coat and cook on high for 4 minutes.
Stir in stock and cook on high for 9 minutes.
Stir in peas and cook on high for 9 minutes.
Stir in cheese, chicken and broccoli and season with salt and pepper to taste.
Stand 5 minutes. Serve with extra parmesan, if desired.
