Microwave Porcini and Asparagus Risotto

This is a foolproof way to whip up a tasty risotto with fresh asparagus.

			  Microwave Porcini and Asparagus Risotto

Serves: 4

Cooking time: 20 minutes


  • 1 1/2 cups (300g) Arborio rice
  • 2 cups vegetable stock
  • 2 1/2 cups water
  • 40g coarsely crumbled dried porcini mushrooms (see Tip)
  • 2 tablespoons extra virgin olive oil (see Tip)
  • 1 bunch asparagus, woody ends removed
  • Salt and pepper
  • Freshly grated parmesan


  1. Place rice, vegetable stock, water, porcini and half the oil in a microwave safe container with a firmly fitting lid. Cook on high for 17 minutes.
  2. Cut asparagus into approximately 3cm pieces. Add stalks to risotto and return to microwave, cover and cook on high for 1 minute. Add asparagus tips, cover and return to microwave on high for a final 2 minutes.
  3. Remove risotto from microwave. There should still be some liquid left, so allow risotto to stand for 5 minutes or so to complete the cooking and absorb the liquid.
  4. Add the remaining tablespoon of olive oil (or butter as per tip below), mix through and serve with freshly grated parmesan cheese. If it’s a bit dry, add some boiling water.


  • Dried porcini mushrooms are available from specialty food stores and larger supermarkets.
  • When cooking this risotto, factor in an extra 5 minutes standing time.
  • To be more traditional, you can replace the olive oil with butter.
  • For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
  • Wine matches are Galli Estate Tempranillo and Grenache Mourvdre 2012.

Recipe provided by Lyndey Milan award-winning multi-media presenter, MC, speaker, food and wine teacher, consultant, debator, judge and regional Australian specialist with thanks to Selector Magazine and photographer Jon Bader.

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