Risotto Rules!

Today we made microwave risotto! The end product was delicious!! We modified our recipes by adding roasted capsicum,sun dried tomatoes and our choice of herbs, we had alot of different ideas of ways we could change the recipe, with meats such as chicken and prawns, and using different vegetables such as peas or corn. The herbs we used were fresh and organic, grown here in our school kitchen garden for the class. try the recipe below at home!!! you can see our resultts in our food styling photography that you can see!!! post a comment if you liked this recipe!!
By Gillian 9IFJ Food Technology

MICROWAVE MUSHROOM RISOTTO

SERVES 2:

Pasta plate for serving, iPad or digital camera (for photography)

Equipment:

microwave container, chef’s knife, green chopping board, small saucepan, grater, measuring cups & jug, measuring spoons, wooden spoon

INGREDIENTS:

1 tablespoon olive oil

½ teaspoon garlic, crushed

½  brown onion, diced finely

½ zucchini, grated

4 swiss brown mushroom , slice finely

¾ cup Arborio rice

1 1/2 cups boiling water

2 teaspoons vegetable stock powder

2 tablespoons grated parmesan

¼ cup of light evaporated milk

1 tablespoon chopped fresh herbs

Herb &  extra 1 tablespoon shaved parmesan for garnish!

METHOD:

1. Place olive oil into medium saucepan with garlic and onion and cook gently over a medium heat for a couple of minutes but do not brown.

2. Add Arborio rice and cook gently on low- medium heat for a further 2 minutes.

3. To make stock combine boiling water with vegetable stock powder.

4. Place rice and vegetable stock into microwave container with sliced mushroom and grated zucchini.

5. Place paper towel on microwave dish to collect spills.

6. Cover microwave container with lid and microwave 15 minutes on medium power.

7. When time is up allow rice to stand for a 3 minutes then stir through fresh chopped herbs, grated parmesan and light evaporated milk.

8. Serve on an attractive plate. Garnish with fresh herbs and shaved parmesan.

9. Use interesting props to photograph your risotto from various angles.

10.        Remember to compost food waste and recycle containers used today!