Saffron Risotto With Vegetables
|Virgin olive oil||1 Tablespoon|
|Arborio rice||1 Cup (16 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Chopped shitake mushroom||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dijon mustard||1 Teaspoon|
|Crushed saffron||1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cloves||1 Pinch|
|Vegetable stock/Defatted chicken stock||3 Cup (48 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Peas||1⁄4 Cup (4 tbs) (Fresh / Frozen)|
|Plum tomato||1 , diced|
|Chopped fresh thyme||1 Teaspoon|
|Chopped fresh basil||2 Tablespoon|
|Black pepper||To Taste|
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice, onions, mushrooms, garlic, mustard, saffron, nutmeg and cloves.
Microwave, uncovered, for 1 minute.
Stir in 2 cups of the stock, the orange juice and orange rind.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1 cup stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Gently stir in the peas, tomatoes and thyme.
Microwave for 1 minute, or until heated through.
Stir in the basil; add salt and pepper to taste.