Smoked chicken and basil microwave risotto

Step 1

Combine the leek, garlic and oil in a microwave-safe bowl. Cook in microwave on high for 1 1/2 minutes. Stir in the rice and wine. Cook on high for 30 seconds.

Step 2

Stir in the water and stock. Cook in microwave on high for 10 minutes. Stir until the stock dissolves, then stir in the chicken. Cook in microwave on high for 8 minutes.

Step 3

Stir in the peas, basil and three-quarters of parmesan. Cover. Set aside for 3 minutes or until peas are tender. Season. Divide among bowls. Top with the remaining parmesan.