Microwave Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 small onions or 2 shallots, chopped
• 3 tablespoons extra virgin olive oil or 3 tablespoons butter
• 1 cup arborio rice
• 3 cups chicken stock
• 1/2 cup grated parmigiano-reggiano cheese
• salt & freshly ground black pepper, to taste
• minced fresh herbs (optional) or butter (optional) or milk (optional) or cream (optional)

Recipe

• 1 in a microwave safe bowl, combine the chopped onion and shortening. microwave on high for 4 minutes, stirring once after 2 minutes.
• 2 add the rice and stir to coat the grains with the oil. microwave on high for 4 more minutes.
• 3 add the chicken broth and return bowl to microwave. cook the rice on high for 18 minutes, stirring once half way through. stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
• 4 take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
• 5 add the cheese. add salt and pepper to taste.
• 6 before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.