Microwave risotto primavera

A classic recipe with a cheat’s method – just pop this in the microwave for speedy results. High in fibre and folic acid, and low in fat

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 461
  • fat 6g
  • saturates 3g
  • carbs 84g
  • sugars 7g
  • fibre 9g
  • protein 19g
  • salt 0.6g


  • 350g risotto rice
  • 175ml white wine
  • 850ml hot vegetable stock
  • 500g frozen peas and bean mix (available in Waitrose)
  • 100g pack asparagus tips
  • 100g soft goat's cheese, or vegetarian alternative
  • handful mint leaves, roughly torn


  1. Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.

  2. Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

Suggested recipes from this collection...