Pumpkin risotto in a mug


Recipe may contain gluten, milk and lactose.

Who says risotto takes time and effort to make? This single-serve cheesy, creamy mug version is so simple – the microwave does all the work!

11 Ingredients

  • 20g butter, chopped

  • 50g (1 ⁄3 cup) frozen chopped onion

  • 2 garlic cloves, crushed

  • 295g (11 ⁄3 cups) arborio rice

  • 2 tsp fresh thyme leaves

  • 330ml (11 ⁄3 cups) chicken stock

  • 80ml (1 ⁄3 cup) white wine

  • 50g (2 ⁄3 cup) shredded parmesan, plus extra, to serve

  • 250g butternut pumpkin, peeled, deseeded, cut into 1cm pieces

  • Olive oil, to drizzle

  • Small fresh basil leaves, to serve

3 Method Steps

  • Step 1

    Place the butter

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    (20g butter, chopped), onion (50g (1 ⁄3 cup) frozen chopped onion) and garlic (2 garlic cloves, crushed) in the base of four 375ml (11 ⁄2 cup) microwave-safe mugs. Place all the mugs in the microwave. Cook for 1 minute or until onion is soft and butter is melted.

  • Step 2

    Add the rice (295g (11 ⁄3 cups) arborio rice), thyme (2 tsp fresh thyme leaves), stock (330ml (11 ⁄3 cups) chicken stock) and wine (80ml (1 ⁄3 cup) white wine). Cover each mug with plastic wrap. Place all 4 mugs in the microwave. Microwave on High for 8 minutes.

  • Step 3

    Carefully uncover. Stir in the parmesan (50g (2 ⁄3 cup) shredded parmesan, plus extra, to serve). Top with pumpkin (250g butternut pumpkin, peeled, deseeded, cut into 1cm pieces). Cover and microwave on High for 10 minutes or until the rice and pumpkin are tender. Set aside for 2 minutes. Carefully uncover and drizzle with oil (Olive oil, to drizzle). Sprinkle with basil (Small fresh basil leaves, to serve) and extra parmesan to serve.

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Nutritional Information

Per serving

  • 449

  • 1880 kj

  • 15g

  • 6.9g

  • 2.6g

  • 13.3g

  • 59.6g

All quantities above are averages

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