Introduction: Microwave Chilli Bean Risotto

I came up with this risotto variant after seeing a vegetable chilli recipe using rice. I always cook risotto in the microwave as it saves the standing over a pan constantly stirring and adding in the stock.

Supplies

Ingredients

40g Risotto rice

50g Frozen Bell peppers (sliced)

50g Frozen Mushrooms

1/2 * 400g tin Kidney beans

200ml Water

Teaspoon Vegetable bouillon powder

Dessert spoon Tomato puree

1/2 Teaspoon Chilli powder (adjust to taste)

Equipment

Microwave Capable of 650 Watts

Microwaveable Casserole dish 1.5 Litre capacity

Microwaveable measuring jug 0.5 Litre

Step 1: Preparation

Measure the water into the jug.

Heat the water at 650W for 2 minutes.

Dissolve the stock powder in the water.

Place the rest of the ingredients in the microwaveable casserole pour over the stock and give it a stir.

Step 2: Cooking

Place the casserole dish, without a lid, in the microwave and heat at 650W for 10 minutes, when the time is up give the risotto a stir, reduce the liquid in the risotto further by microwaving for another 2-3 minutes (you may need a bit longer) then serve.

Note: that if you use fresh vegetables rather than frozen you will have to increase the amount of water.

Step 3: Variation

Substitute the Kidney beans, Tomato puree and Chilli powder with diced Onion, Sultanas and Curry powder for a vegetable risotto curry.