Mushroom Risotto in the Tupperware Microwave Pressure Cooker

Name: Mushroom, Sun-Dried Tomato and Spinach Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g (9 oz) button mushrooms; 2 shallots; 350 g (1 3/4 cups) arborio rice; 550 ml (2 1/3 cups) water; 100 ml (7 tbsp) white wine; 1 fat-free chicken stock cube; 75 g (2 1/2 oz) sun-dried tomatoes; 80 g (3 oz) Parmesan, for the risotto; 60 g (4 tbsp) butter; 75 g (2 1/2 oz) baby spinach; Salt and pepper; 40 g (1 1/2 oz) Parmesan, for serving

Mushroom, Sun-Dried Tomato and Spinach Risotto

A creamy risotto with button mushrooms, strips of sun-dried tomato, wilted baby spinach and plenty of Parmesan. The Microwave Pressure Cooker cooks the rice in wine and stock in 15 minutes without the usual constant stirring, and the butter and cheese go in at the end.

In brief Mushroom, Sun-Dried Tomato and Spinach Risotto is a mains recipe cooked in the Tupperware Microwave Pressure Cooker. It takes 40 minutes in total and serves 4 servings.

Total time

40 min

Prep

15 min

Cook

15 min

Rest

10 min

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Method

Wipe or wash the mushrooms, dry them well and slice them into the base of the Tupperware Microwave Pressure Cooker.
Peel the shallots, cut them into chunks and chop them in the Tupperware SuperSonic Chopper Compact. Add them to the mushrooms.
Rinse the rice and add it to the cooker with the water, wine and crumbled stock cube. Stir with the Tupperware Silicone Spatula.
Lock the lid and microwave at 900 W for 15 minutes. Leave to stand for 10 minutes, until the pressure has dropped.
While it stands, cut the sun-dried tomatoes lengthwise into 3 or 4 strips and grate the 80 g Parmesan with the Tupperware Mini Grater.
Stir the butter and grated Parmesan into the risotto, then add the tomatoes and spinach. Season with salt and pepper, stir again and serve topped with shavings of the remaining Parmesan made with the Tupperware Universal Peeler.