Microwave Risotto
Prep: 5 mins
Cook: 25 mins
Serves: 4
Risotto can be tricky to make. Not anymore! This easy version doesn't need constant stirring.


  • 1 brown onion, chopped
  • 2 tsp olive oil
  • 1 cup Arborio rice
  • 2 1/2 cups chicken or vegetable stock
  • 1 cup reduced-salt corn kernels, fresh or canned
  • 1 cup frozen peas
  • 1 cup skinless chicken breast, cooked, diced
  • 1 tbs Parmesan cheese, grated


  1. Combine onion and oil in a microwave-safe container. Microwave on HIGH (100%) for 3 minutes.
  2. Add rice and stock, and microwave, covered, for 12 minutes on HIGH (100%). Stir well then add corn, peas and chicken.
  3. Cover and microwave on HIGH (100%) for 8 minutes.
  4. Allow to stand for 2 minutes.
  5. Stir and sprinkle with cheese.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variation: Substitute 2 cups cooked, cubed butternut pumpkin for corn

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 861 kJ 259 kJ
Protein 14.1 g 4.2 g
Fat, total 5.3 g 1.6 g
— saturated 1.3 g 0.4 g
Carbohydrate 23.7 g 7.1 g
— sugars 3.1 g 0.9 g
Sodium 795.5 mg 239.2 mg
Fibre 3.8 g 1.1 g

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Comments (1)

  • Avatar

    I made this using bacon instead of chicken. Cooked 6 short cut rashers while risotto is cooking. It's delicious 😋
    Fiona Reed
    Posted on: 11 Aug 21

Rating (1 ratings)


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