Vegetable Risotto

Serves: 4-6

Ingredients:

1 ounce (30 g) butter
1 onion, chopped
1 teaspoon ground turmeric powder
1 cup long-grain rice
1 cup white wine
1 cup warm chicken stock
1 carrot, chopped
2 sticks celery, sliced
3 1/2 ounces (100 g) broccoli florets (4 large cut into small florets)
1 small red pepper (capsicum), chopped
3 1/2 ounces (100 g) button mushrooms, sliced
1/3 cup thickened cream
1/2 cup Parmesan cheese
Salt and pepper

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Add onion and turmeric, mix well.
3. Add next 5 ingredients, cook covered for 13 minutes on HIGH. Do not stir.
4. Add broccoli, pepper and mushrooms. Mix. Cover and cook a further 5 minutes on HIGH. (Water should be absorbed)/
5. Add cream and Parmesan cheese. Heat for a further 1-2 minutes on HIGH. Season with salt and pepper.