Microwave Risotto Primavera
Grrrrrgh!
Course : Microwave
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons butter or margarine
2 tablespoons olive oil
1 teaspoon salt and pepper
1 1/2 cups arborio rice
3 1/4 cups vegetable or chicken broth
3/4 cup white wine
1 medium leek -- slice in thin disks
1 medium carrot -- 1/4 inch dice
1 cup asparagus tips -- blanched and cooled
1 cup sugar snap peas -- stringandstems removed
3/4 cup ricotta cheese
1 cup spinach -- rinsed, cut in thin strips
2 tablespoons minced parsley
1 tablespoon chives -- minced
 

Preparation:

All heating is done at 100%, uncovered. Heat butter and oil in casserole, the shallower the better, for 2 minutes. Add leeks, salt and pepper. Heat for 2 minutes. Stir in rice and broth. Cook for 13 minutes. Add wine, stir well, cook for 6 minutes. Add carrots, cook for 6 minutes. Taste for doneness. If rice is still hard, cook another couple of minutes. Remove from microwave, add zucchini, asparagus and sugar snaps. Stir well. Adjust seasoning. Let stand 5 minutes, stirring several times. Beat in 1/2 cup Ricotta. Add spinach. Serve topped with a dollop of Ricotta and sprinkled with chives and parsley.