It sounds kind of weird, but tonight I made microwave risotto. Found the recipe in today’s newspaper and decided to make it. It was delicious! Mike raved about it. I didn’t take any pictures, but here’s the recipe:
Microwave Risotto
4 servings
1 tablespoon olive oil
1/2 onion, finely minced
1 clove garlic, minced
1/8 teaspoon saffron (I omitted this and put in extra garlic and added black pepper)
1/3 cup white wine
1 cup arborio rice
3 cups fat-free chicken broth (I used homemade broth and I think that’s one of the keys to the deliciousness of the recipe)
1/3 cup parmesan cheese (I probably used more like 2/3 cup, because extra cheese makes everything better)
2 tablespoons light sour cream
Place the oil, onion, garlic and saffron in a microwave-safe bowl, preferably with a cover. Cook for 3 minutes on high in the microwave.
Stir in the wine and rice. Cover with the cover or with plastic wrap, and cook for 2 minutes.
Add 1 cup of the chicken broth and stir. Cook for 5 minutes (covered), then stir. Repeat.
Add 1/2 cup of the broth and cook (covered) another 4 minutes. Remove and stir.
Check the consistency. If needed, add more broth and cook another 2 minutes. (I didn’t need to add more broth. In fact, I was concerned my risotto was too liquid-y, but it thickened up.)
Add the parmesan cheese and stir in.
Add the sour cream and any remaining broth by tablespoonfuls and stir until desired consistency is reached (more broth may be needed).