Microwave leek & herb risotto

• Preparation time 10 minutes
• Cooking time 25 minutes
• Serves 3-4

Ingredients

• Canola or olive oil spray
• 2 medium leeks, finely sliced
• 1½ cups arborio rice
• 1 litre (4 cups) MAGGI Chicken or Vegetable Stock
• ½ cup grated reduced-fat tasty cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried mixed herbs
• 2 teaspoons finely grated lemon rind

Method

1. Place the oil and leek in a large straight-sided microwave dish.
2. Cook, uncovered, on HIGH for 4 minutes.
3. Stir in the rice and cook, uncovered, on HIGH for a further 4 minutes.
4. Add the stock and cook, uncovered, on HIGH for 9 minutes.
5. Remove from the microwave, stir well and cook, uncovered, on  HIGH for another 9 minutes.
6. If the liquid hasn't fully absorbed into the rice, cook for another minute or so.
7. Remove from the microwave.
8. Stir in the cheese, herbs and lemon rind and serve immediately.

HINT: Serve with a salad or add extra vegetables such as corn, capsicum and broccoli for extra vitamins, and with pita or Lebanese bread to boost the carbohydrate level.

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: Serve with a salad or add extra vegetables such as corn, capsicum and broccoli for extra vitamins, and with pita or Lebanese bread to boost the carbohydrate level., Rice, survival-for-the-fittestRice