Microwave Chilli Bean Risotto

I came up with this risotto variant after seeing a vegetable chilli recipe using rice. I always cook risotto in the microwave as it saves the standing over a pan constantly stirring and adding in the stock.

Ingredients

40g Risotto rice

50g Frozen Bell peppers (sliced)

50g Frozen Mushrooms

1/2 * 400g tin Kidney beans

200ml Water

Teaspoon Vegetable bouillon powder

Dessert spoon Tomato puree

1/2 Teaspoon Chilli powder (adjust to taste)

Equipment

Microwave Capable of 650 Watts

Microwaveable Casserole dish 1.5 Litre capacity

Microwaveable measuring jug 0.5 Litre

Measure the water into the jug.

Heat the water at 650W for 2 minutes.

Dissolve the stock powder in the water.

Place the rest of the ingredients in the microwaveable casserole pour over the stock and give it a stir.

Place the casserole dish, without a lid, in the microwave and heat at 650W for 10 minutes, when the time is up give the risotto a stir, reduce the liquid in the risotto further by microwaving for another 2-3 minutes (you may need a bit longer) then serve.

Note: that if you use fresh vegetables rather than frozen you will have to increase the amount of water.

Substitute the Kidney beans, Tomato puree and Chilli powder with diced Onion, Sultanas and Curry powder for a vegetable risotto curry.