Microwave Risotto with Corn and Asparagus
Microwave risotto with corn and asparagus is a practical and tasty solution for those who want to prepare a complete dish in a short time. Thanks to the quick cooking in the microwave, it is possible to achieve a creamy consistency without the need for constant stirring. The asparagus and corn enrich the risotto with a delicate flavor and a crunchy texture, turning this dish into a nutritious and light option perfect for a quick dinner.
Servings: 4 persone
Equipment
Ingredients
- 1 cucchiaio olive oil
- 1 nr onion finely chopped
- 1 spicchio garlic chopped
- 1 tazza rice for risottos
- 2 1/2 tazze vegetable broth hot
- 1 tazza corn kernels
- 1 mazzetto asparagus cut into pieces
- 1/2 tazza grated Parmesan cheese
- q.b. Salt and pepper
- q.b. Chopped fresh parsley for garnish
Instructions
- Pour the olive oil into a microwave-safe container and add the onion and garlic. Microwave on high for 2-3 minutes.
- Add the Arborio rice to the container and stir well. Pour in the hot vegetable broth and cover the container.
- Cook in the microwave on high for 10 minutes, then stir and microwave for another 10 minutes.
- Add the corn kernels and asparagus pieces, stirring gently.
- Continue cooking in the microwave for another 5 minutes or until the rice is cooked and creamy.
- Add the grated Parmesan cheese and stir well. Season with salt and pepper to taste.
- Let rest for a couple of minutes before serving, garnished with chopped fresh parsley.