Microwave Risotto
Prep: 10 mins
Cook: 30 mins
Serves: 6
Making risotto in the microwave? Genius!


  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp olive oil
  • 1 1/4 cups Arborio rice
  • 3 tsp reduced-salt vegetable stock powder
  • 3 cups boiling water
  • 1/2 pumpkin, peeled and chopped into 2cm cubes
  • 1 cup baby spinach leaves
  • 1 cup frozen peas
  • 100 g Parmesan cheese, grated
  • 1/4 cup flaked almonds, optional
  • to taste pepper


  1. Combine onion, garlic and oil in a large microwave safe bowl. Microwave on HIGH for 2 mins until soft.
  2. Add rice, stock powder and 2/3 of the hot water. Cover with cling wrap and microwave on HIGH for 5 mins. Be careful removing cling wrap - steam will be very hot!
  3. Add pumpkin and remaining water, cover and microwave on HIGH for 15 mins.
  4. Add spinach and peas, gently stir through. Re-cover and microwave on HIGH for 5 mins.
  5. Remove from microwave, and taste. If it's not cooked yet, mcrowave for 2 min bursts until cooked.
  6. Stir in cheese and pepper and sprinkle almonds on top.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Add rice, stock powder and water.
  • recipe step image
    Add spinach and peas and gently stir through.

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Nutrition Information

per serving per 100g
Energy 1313 kJ 745 kJ
Protein 13 g 7.4 g
Fat, total 9.2 g 5.2 g
— saturated 3.5 g 2 g
Carbohydrate 41.1 g 23.3 g
— sugars 3.6 g 2.1 g
Sodium 500 mg 283 mg
Fibre 5.8 g 3.3 g

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