Microwave sweet potato & black bean chilli
Enjoy a speedy sweet potato topped with black bean chilli. Made in the microwave, it can easily be halved to serve one, and the chilli can be frozen for another day
Microwave chicken & tomato risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 30g salted butter
- 4 garlic clovescrushed
- 2 shallotsfinely chopped
- 300g arborio rice
- 775ml hot chicken stock
- 450ml passata
- 2 cooked chicken breastsshredded
- 50g grated parmesan
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal537
- fat14g
- saturates7g
- carbs67g
- sugars6g
- fibre3g
- protein35g
- salt1.5g
Method
step 1
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.
step 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.
