I’ve never made real risotto.
There. I’m glad I got that off my chest. My name is Julie, and I’m a foodie who doesn’t know how to make risotto.
It’s not exactly that I don’t know how to make it. I realize the technique is in the stirring. All that constant stirring of the rice breaks up the starch and the end result should be a wonderfully creamy bowl of heaven. I’m just not down with all that stirring. I make mine in the (gasp) microwave.
I really hope Gordon Ramsey never sees this.
I guess it’s because I have always served risotto as a side, so I’m too busy with the other details of dinner to stand at the stove stirring for 30 minutes. If and when I ever do make a risotto main dish, I will most definitely do it up the correct way.
This microwave risotto is incredibly easy and makes a delicious weeknight side dish. The flavor goes with just about any main dish. You could also jazz it up by adding mushrooms or asparagus, or whatever else you like. If you’re accustomed to regular risotto and this one doesn’t seem creamy enough, you can stir in a splash of half-and-half at the end. Go ahead, no one will judge you.
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 small onion, chopped
- 1½ cups vegetable broth, plus extra if needed
- 1 cup uncooked Arborio rice
- ¾ cup white wine
- ¼ cup grated Asiago cheese
- In a small pan, melt butter over medium heat and saute the garlic and onions for about 2 minutes.
- In a 3-quart microwave safe dish (I use a pyrex bowl) heat the vegetable broth for 2 minutes.
- Stir the garlic and onion mixture and uncooked rice into the bowl of broth. Cover tightly and microwave on high for 6 minutes.
- Stir in the wine, cover, and cook for 10 minutes more.
- Since all microwaves are different, if the rice is not fully cooked add ¼ cup broth and cook for another 2 minutes.
- Stir in the cheese and serve.
Adapted from Allrecipes