Microwave Risotto
This microwave risotto gives you a creamy rice dish without standing at the stove stirring for half an hour. The work is front-loaded: you soften minced onion in butter and olive oil, coat the rice in the fat, then add hot chicken broth in one go. Two long stirs partway through are all it asks. A splash of white wine or a handful of grated Parmesan fits in easily.
Instructions
Bring the chicken broth, salt and pepper to a low simmer in a saucepan, then keep it warm on the stove until you need it.
Put the olive oil and butter in an 8×8×2-inch (20×20×5.1-cm) oven-proof dish, or a 10-inch (25 cm) quiche dish. Microwave for 2 minutes until the butter has melted into the oil.
Stir the minced onion into the fat so it is well coated, then microwave for 4 minutes. The onion should look softened and glossy.
Add the uncooked rice and stir until every grain is coated with oil. Microwave for another 4 minutes.
Pour in the hot broth and stir well. Microwave for 9 minutes, then stir thoroughly and microwave for another 9 minutes.
For a creamier risotto, stir in ¼ cup (60 milliliters / 2.0 US fluid ounces) of warm water and microwave for 2 more minutes. On a 750-watt microwave use 100% power for every step, and on a 1000 or 1500-watt microwave use 70% power.
For a variation, use 2½ cups (625 milliliters / 1.32 US pints) of broth plus ½ cup (125 milliliters / 4.2 US fluid ounces) of white wine. Freshly grated Parmesan can be stirred in after cooking.
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