Recipes
Preparation
Place the onion and margarine in a 2 litre microwave safe jug and cook on High (100%) for 2 minutes.
Stir in the rice and cook on High (100%) for 2 minutes.
Pour in the hot stock and stir through.
Leave uncovered and cook on High (100%) for 10 minutes.
Stir through the asparagus, cover and cook on High (100%) for 2 to 3 minutes.
Stand for 5 minutes then stir through the herbs and season with pepper.
Sprinkle with cheese to serve.
Asparagus Risotto
Ingredients
1 white onion finely chopped
1 tablespoon of margarine
1 cup of Arborio rice
3 cups of hot chicken stock
250g of chopped asparagus (or mushrooms)
1 tablespoon of freshly chopped chive
Freshly ground black pepper to taste
¼ cup freshly grated parmesan cheese
