Microwave Bacon, Leek and Vegetable Risotto

So apparently my boys don’t like rice, and yet this meal is inhaled every time. I thought of calling it the ‘Soccer Mum Risotto’, as it’s one of my easiest meals to throw together after getting in the door late after a busy afternoon and evening of┬áthe kids┬ásport.

Serves 5

Ingredients

2 tablespoons olive oil

1 leek, white part only, washed and chopped

1 garlic clove, crushed

4 rashers of bacon, chopped

1 1/2 cups arborio rice

3 1/2 cups chicken stock

2 cups of mixed frozen vegetables e.g corn, peas, capsicum

Serve with chopped flat leaf parsley, grated parmesan and salt and pepper

Method

Place oil, leek, garlic and bacon in a large microwave proof bowl, cover with paper towel and cook on HIGH for 2 minutes.

Add rice, stir, cover with paper towel and cook on HIGH for 1 minute.

Stir in 2 1/2 cups of stock, cover with 2 layers of cling wrap and cook on HIGH for 5 minutes, then on MEDIUM for 7 minutes.

Stir in frozen vegetables and remaining stock, cover again and cook on HIGH for 7 minutes.

Remove from the microwave and stand for 5 minutes.

Remove cling wrap, stir and serve in bowls, topped with parmesan, parsley and salt and pepper.

NOTE – be careful when removing the cling wrap each time, as the steam will burn easily.