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Microwave risotto


1 brown onion, chopped
2 teaspoons olive oil
1 cup Arborio rice
½ cup white wine (optional)
2½ cups chicken or vegetable stock
1 cup sweet corn kernels, fresh or canned
1 cup frozen peas
1 cup cooked chicken, diced
1 tablespoon grated Parmesan cheese

Combine onion and oil in a microwave-safe container. Microwave on HIGH (100%) for 3 minutes. Add rice, wine and stock and microwave, covered, for 12 minutes on HIGH (100%). Stir well then add corn, peas and chicken. Cover and microwave on HIGH (100%) for 8 minutes. Allow to stand for 2 minutes.
Stir and sprinkle with cheese.

The white wine can be replaced with water. Substitute 2 cups cooked, cubed butternut pumpkin for corn. When asparagus is in season, chop 6 stems into short lengths and add with the peas and chicken.
Health Information

  Qty Per Serving Qty per 100g
Energy 1569.88 kJ 342.18 kJ
Protein 19.51g 4.25 g
- saturated
6.98 g
1.52 g
1.62 g
0.35 g
50.47 g
11.00 g
5.08 g
1.11 g
Fibre 4.67 g 1.02 g
Sodium 648.63 mg 141.38 mg
Recipe © State of Western Australia, 2012

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Page Last Updated: 14 February, 2017