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.