Chicken & tomato risotto

It’s hard to believe that using just a microwave can result in the creamiest of risottos.

SERVES 4 PREP 15 mins COOK 35 mins EASY

30g salted butter

4 garlic cloves, crushed

2 shallots, inely chopped 300g arborio rice

775ml hot chicken stock 450ml passata

2 cooked chicken breasts, shredded 50g grated parmesan small handful of parsley,

inely chopped

Melt half the butter in a large microwave-safe bowl, then mix in the garlic, shallots and a pinch each of salt and pepper. Loosely cover and microwave on high for 1-2 mins until softened. Add the rice and stir to coat. Microwave, uncovered, on high for 1 min. Combine the chicken stock and passata in a jug, then pour a third into the rice. Stir well.

2 Cover again and microwave on high for 10 mins, then stir and add half the remaining stock mixture. Return to the microwave on high for 10 mins. Stir in the remaining stock and microwave, uncovered, on high for 8 mins. The stock should be mostly absorbed and the rice almost tender. Mix in the chicken and microwave, uncovered, for

1 min more, then remove and stir in the rest of the butter and most of the parmesan and parsley. Leave to stand for 2 mins, then season well. Scatter over the remaining parmesan and parsley to serve.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 537 kcals • fat 14g • saturates 7g • carbs 67g • sugars 6g • ibre 3g • protein 35g • salt 1.5g

Sheilla Dillon learns how the microwave became a staple in UK households in a classic episode of The Food Programme. Search ‘How Britain Fell in Love with the Microwave’ on bbc.co.uk/sounds to listen.