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C
HICKEN AND ASPARAGUS RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoon olive oil
1
1
⁄2 cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄4 cup grated fresh parmesan cheese
1
⁄4 cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus into a 2-litre dish and cook on High
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High for
1 minute. Add 2 cups of boiling chicken stock, cook
on High for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on High for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on High
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
S
AUSAGE & BEAN STUFFED CAPSICUMS
Serves: 4
Ingredients:
250 g thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440 g red kidney beans, drained
1
⁄2 cup cooked long grain rice
4 medium red capsicum
1
⁄4 cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner plate.
Cook on medium high for 2 minutes, turn and cook for
a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on High for 2 minutes. Remove skins
from sausages and cut sausages into 1cm slices. Stir
through onion mixture along with parsley, beans and
rice. Remove tops from capsicum. Take out the seeds
and white membrane and discard. Fill capsicum with
stuffing mixture. Place into a shallow sided microwave
safe dish. Blend together extra tomato paste with half
a cup of water. Pour over and around capsicum. Cook
uncovered on High for 12 to 14 minutes. Rotate
halfway through cooking. Sprinkle each capsicum with
Parmesan and cook on High for a further 2 minutes.
Tip: substitute any thin sausages
Freeze leftover rice then defrost on High for 2 minutes
per cup
Rice, Pasta and Noodles
Follow directions in chart for recommended dish
size, amount of water and cooking time. Boil water,
with 1 teaspoon salt and 1 tablespoon oil. Add pasta
and cook for time recommended in chart. Cook on
High. Test pasta for desired cooking before adding
more time. Slightly undercook pasta that will be
heated again in casserole. Stir and let stand,
uncovered, 5 minutes.
Cooking Pasta by Micro power
APPROX. TIME
AMOUNT TO COOK PASTA STANDING
ITEM CONTAINER OF on High TIME
BOILING WATER UNCOVERED (in minutes)
(in minutes)
Dried Fettuccine (250 g) 4-litre dish 6 cups 10 to 12 5
Elbow Macaroni, shells, etc. 3-litre dish 4 cups 12 to 14 5
(250 g)
Fresh Spaghetti, 4-litre dish 6 cups 6 to 8 5
Fettuccine (375 g)
Dried Spaghetti (250 g) 4-litre dish 4 cups 12 to 14 5
Fresh Tortellini, Ravioli 4-litre dish 4 cups 7 to 9 5
(250 g)
Fresh Gnocchi (375g) 4-litre dish 6 cups 6 to 8 5