MIDEA MMO19S3AST - Manual (Page 28)

Lemon and Shrimp Risotto
2 teaspoons butter
2 teaspoons olive oil
2 tablespoons finely chopped shallot
4 cups chicken broth
¼ cup fresh squeezed lemon juice
2 cups risotto
1 pound medium shrimp, peeled and deveined
1 cup frozen peas, thawed
2 teaspoons grated lemon zest
¼ teaspoon black pepper
¾ teaspoon salt
Combine butter, olive oil, and shallot in a 1 quart microwave safe dish. Microwave
on High for 1 minute or until shallot is tender. Set aside.
Combine chicken broth and lemon juice in a 2 quart microwave safe measuring
cup or casserole dish. Cover with lid or vented plastic wrap. Microwave on High
power for 10 minutes. Stir in reserved shallot mixture and risotto. Cover and
continue to microwave on 50% power for 20 minutes. Stir in shrimp, peas, grated
lemon zest, pepper, and salt. Cover and microwave on 50% power for 5 minutes
or until shrimp is opaque.
White Chicken Chili
1 pound boneless, skinless chicken breast, cubed
½ cup chopped onion
3 garlic cloves, minced
1 (15 ounce) can white beans, drained
1 (4 ounce) can chopped green chili pepper
1 cup chicken broth
1
½ teaspoon chili powder
¾ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Combine chicken, onion, and garlic in a 2.5 quart microwave safe dish. Cover, and
microwave on High for 6 minutes, or until chicken is fully cooked and onion is
tender, stirring after 3 minutes.
Add white beans, chili pepper, chicken broth, chili powder, cumin, salt and pepper,
stirring well. Cover and microwave on High for 10 minutes, stirring after 5 minutes.
Stir in cilantro and lime juice before serving.
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