Microwave Cookbook
Smoked Salmon &
Asparagus Risotto
Prep: 8 mins Cooking Time: 23 mins Serves: 3-4 Function: Dynamic Crisp + Microwave
1. In the Dynamic Crisp Plate add oil, onion, garlic and
50g of the butter then spread out evenly. Cook in the
microwave for 7 minutes on Dynamic Crisp function.
Deglaze the Dynamic Crisp Plate with white wine then
transfer to a microwave safe steaming container.
2. Fill container with the rice and vegetable stock and
cook with the lid on for 8 minutes on the highest
microwave wattage.
3. Stir the rice and add your asparagus and cook for a
further 8 minutes.
4. Test the rice to see if it is cooked. If the rice is al
dente add the remaining butter, spinach, cream and
half of the parmesan. The rice should be able to form
a peak. If the risotto is too runny add more parmesan
cheese.
5. Season lightly with salt and pepper. Finish with the
smoked salmon and the remaining parmesan.
Method
*Cookingtimesmayvarydependingonmodelpurchased.
Ingredients
• 1 tablespoon olive oil
• 150g butter
• ½ brown onion, diced
• 2 cloves garlic, crushed
• 1 cup Arborio rice
• 2 cups vegetable stock
• ¼ cup white wine (for deglazing)
• ½ cup shaved parmesan cheese
• 1 bunch asparagus, chopped
• 100ml thickened cream
• 60g baby spinach
• 100g smoked salmon
• Salt and pepper
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