Microwave Risotto Primavera

Total Time: 48 mins Preparation Time: 15 mins Cook Time: 33 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen peas and carrots
• 2 tablespoons water
• 14 1/2 ounces clear vegetable broth
• 2 cups tbsps water
• 2 tablespoons water
• 1 cup green onion, chopped
• 1 teaspoon olive oil
• 1 1/2 cups arborio rice (uncooked) or 1 1/2 cups risotto rice (uncooked)
• 1/2 teaspoon salt
• 1 lb smoked ham, diced
• 1 cup mushroom, sliced
• 5 ounces frozen asparagus, thawed & cut into 1 " pieces
• 1 tablespoon fresh dill weed, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh chervil, minced
• 3/4 cup asiago cheese or 3/4 cup parmesan cheese, grated
• 1/2 teaspoon pepper

Recipe

• 1 put peas & carrots in a 1-qt casserole dish with 2 tablespoons of water, cover with plastic wrap, and vent.
• 2 microwave until the peas & carrots are tender (3-4 minutes on high).
• 3 drain and set aside.
• 4 put vegetable broth in a 1.5-qt casserole dish with 2 cups + 2 tablespoons of water; microwave uncovered until broth simmers (5-6 minutes on high).
• 5 put onions in a 3-qt casserole dish with olive oil and microwave uncovered for 1 minute on high.
• 6 mix in rice, salt and vegetable broth.
• 7 cover with heavy duty plastic wrap and vent.
• 8 microwave until mixture boils (about 5 minutes on high).
• 9 microwave 10 minutes on medium (50% power); mix well.
• 10 microwave on medium low (30% power) until mixture is creamy and rice is tender (about 7 minutes).
• 11 in a large skillet, stir ham and mushrooms over medium-high heat until ham begins to brown (3-5 minutes).
• 12 mix together dillweed, parsley, basil, thyme, and chervil.
• 13 add vegetables and ham to rice mixture, and season the with the mixed seasonings.
• 14 toss gently, cover and let stand for 5 minutes.
• 15 mix in cheese and pepper, and serve hot.