I made this recipe in collaboration with Panasonic Kitchen and their new Microwave oven, the concept being to use up left overs, save time and washing up by creating a new meal within the microwave. The great thing about this recipe is creating a risotto that doesn’t require 20 mins of stirring and stove watching. I’m sharing for anyone who sometimes wants a delicious meal made from scratch but doesn’t have the time to pot watch on a weekday evening.
Ingredients
100g fresh beetroot, trimmed, scrubbed halved and cut into slices
30ml water
1 small onion, diced
1 garlic clove, crushed
40g butter
125g Arborio Rice
300ml chicken stock (hot)
100g tenderstem broccoli, cut into pieces
100g cooked leftover chicken
1 tbsp soured cream/crème fraiche/yoghurt
Salt & Pepper
Garnish with basil (optional)
Serve with baby spinach (optional)
Method
Add the prepared beetroot along with 30 ml of water to a glass bowl cover and microwave on HIGH for 3 mins, set aside. In the medium dish, add the onion, garlic and butter, microwave on HIGH for 1.5 mins
Stir in the rice and add the stock, cover and microwave on HIGH for 5 mins. Season, add the broccoli and microwave on HIGH for 3 mins
Stir in the chicken & beetroot and microwave on HIGH for 4 mins. Stir through the Sour Cream/Cream Fraiche/Yoghurt microwave for 1 min, let stand for 5 mins before serving.
Garnish with basil, serve with baby spinach
