TOO-EASY MICROWAVE MUSHROOM AND CORN RISOTTO 
Risotto that you don't have to stand over the stove stirring for all eternity and it is too easy and healthy.
Ingredients
Brown onion, chopped
: 1
Cloves garlic, crushed
: 2
Olive oil
: 1 tbsp
Aborio rice
: 1 cup
Vegetable stock
: 2 cups
Corn, kernals removed
: 2 cobs
Mushrooms, sliced/quartered,
depending on size
depending on size
: 300g
Parsley, chopped
: 1/4 cup
Method
- Place onion, garlic and oil in a microwavable bowl. Cook uncovered for 2 minutes on high, or until onion is soft.
- Stir in rice, mix well to coat in oil.
- Add stock. Cover and cook for 5 minutes on high, then 5 minutes on medium.
- Remove from microwave. Working quickly, stir in corn and shrooms. Cover and cook for 5 minutes on meduim.
- Stand, covered for 2-3 minutes.
- Stir through parsley.
- Serve