Sage and Onion Corn Risotto

Vegetarian main meal
Serves four to five

Ingredients:

Method:

Conventional method:

  1. In a frying pan melt the butter over a medium heat.
  2. Sauté the onion until translucent.
  3. Add the rice and stir over a medium heat until opaque in colour.
  4. Stir in three quarters of the corn.
  5. Add stock and seasoning and cook over a moderate heat until the rice is tender, about 20-25 minutes, stirring occasionally.
  6. Stir in the cheeses and chopped sage.
  7. Allow to stand until the cheese has melted, about 2 minutes.

Microwave method:

  1. Into a bowl place the margarine and onion and microwave on 100% power until translucent, about 1 minute.
  2. Add the rice and mmicrowave on 100% power until opaque, about 1 minute.
  3. Stir in three quarters of the corn.
  4. Add stock and seasoning and microwave covered on 70% power, about 20 minutes, stirring occasionally.
  5. Stir in the cheeses and chopped sage.
  6. Allow to stand until the cheese has melted, about 2 minutes.

Scatter the remaining corn and sage leaves on top and serve.