Microwave Sweetcorn & Cheddar Risotto
1 Tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely crushed
2 tsp chopped thyme
1 1/2 cups Arborio/Risotto Rice
4 cups vegetable stock
1 tin creamed sweetcorn
100g mature cheddar, grated
Salt and pepper
Microwave on full power for 2 minutes.
Add the rice and 2 cups of stock, stir well then return to the microwave for 3 minutes on full power.
Stir in the creamed Sweetcorn, return to the microwave for 6 minutes, stir after 3 minutes.
Stir in the remaining stock and cheese, then return to the microwave for another 2 minutes.
Leave to rest for 2 min, then stir, season to taste with salt and pepper, then serve.