Microwave Caprese risotto recipe
Created by The Tesco Recipes team
You might use your microwave for reheating all the time, but it's also brilliant for cooking from scratch. This risotto recipe takes flavour inspiration from the classic Italian Caprese salad – the mozzarella goes all lovely and gooey. Ready in half an hour, this is a deliciously easy dinner for two.
See method- Serves 2
- Takes 30 mins
- 565 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 onion, finely chopped
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 180g risotto rice
- 400g tin finely chopped tomatoes
- ½ vegetable stock cube, made up to 500ml
- 30g pecorino, finely grated
- 50g reduced-fat mozzarella, drained and chopped
- 15g fresh basil, leaves picked
- 1 tbsp extra-virgin olive oil (optional)
Each serving contains
- Energy
- 2380kJ 565.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 83.7gProtein 20.5gFibre 3.7g
Method
- Put the onion in a microwaveable bowl with the oil and microwave on high* for 2 mins. Stir in the garlic and cook on high for another 2 mins.
- Stir in the risotto rice, chopped tomatoes and vegetable stock, then season and mix. Microwave on high, uncovered, for 15 mins, removing and stirring thoroughly every 5 mins.
- Stir in most of the pecorino and mozzarella, cover and leave to rest for 3 mins. Serve topped with the remaining cheese, basil leaves and a drizzle of extra-virgin olive oil on top, if you like. Add a crack of black pepper to finish.
- See more Microwave recipes
