Panasonic - Microwave Ovens - Recipe - Mushroom Quinoa Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

Add 1 tablespoon of extra virgin olive oil into a microwavable safe dish.

Add 3/4 cup of sliced leeks and 1 clove of minced garlic to the dish.

Cover the dish with microwavable safe plastic wrap and microwave on high for 2 minutes.

Add 1 cup of rinsed and dried quinoa to the dish and stir to coat with the oil.

Pour in 1 1/2 cups of reduced sodium vegetable stock, 1/2 cup of dry white wine, 1 teaspoon of lemon zest, 8 ounces of chopped wild mushrooms, and the leaves from 3 sprigs of thyme. Stir to combine.

Cover the dish again with plastic wrap and use the sensor cook function on the microwave, selecting the quinoa setting and starting the cooking process.

When the microwave beeps, remove the quinoa and carefully pull back the plastic wrap. Stir the quinoa and cover it again.

Add 1/2 cup of trimmed chopped asparagus to the dish, cover it back up, and microwave for one last minute.

Remove the wrap and add 1/2 cup of frozen thawed peas, 1/2 cup of frozen thawed kale, 2 tablespoons of parmigiano-reggiano cheese, 1/4 cup of part skim ricotta cheese, and a squeeze of fresh lemon juice. Season with salt and pepper to taste.

Mix everything to combine and cover the dish again, letting it sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens