Microwave Risotto

Basic Microwave Risotto (from AllRecipes, Total Time: 30 min., Servings: 4)

Ingredients

·         3 Tbsp. margarine

·         1 clove garlic, minced

·         ½ onion, chopped

·         1 ½ cups vegetable broth

·         1 cup uncooked Arborio rice

·         ¾ cup white wine, unoaked

·         ¼ cup grated Parmesan cheese

Directions

1.       In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

2.       Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

3.       Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

4.       Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

This is a good, basic risotto – not as good as you get from the stovetop, but that’s to be expected.  I added a little more vegetable broth and wine than was called for because my rice was drying out.  If I make this again, I’ll probably add more cheese or some spices (Italian, maybe) to kick up the flavor profile.