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Microwave risotto with peas & parmesan


  • Place the butter and oil in a large bowl and cook in the microwave, uncovered, on 100% for 2 mins.
  • Then add the onion, mix well and cook for another 2 mins, uncovered.
  • Add the rice, mix well until well coated and cook for 4 mins.
  • Then add the stock, mix well and cook for 9 mins.
  • Add the peas, mix well and cook for another 9 mins, still uncovered.
  • Allow the risotto to rest for 4-5 mins, uncovered, before mixing in the parmesan and seasonings to taste.


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 cup Arborio rice (risotto rice)
  • 750 ml vegetable or chicken stock
  • ½-1 cup frozen peas, thawed
  • freshly grated parmesan
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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