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Microwave Caprese risotto recipe

Microwave Caprese risotto recipe

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Created by The Tesco Real Food 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

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)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2380kj
    565kcal     28%

  • Fat

    16g 22%

  • Saturates

    6g 30%

  • Sugars

    13g 14%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 83.7g Protein 20.5g Fibre 3.7g

Method

  1. 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. 
  2. 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. 
  3. 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.

*Timings are based on a 1,000W microwave and will vary depending on your device.

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