Thursday, 23 February 2012

Day 54 of challenge: Microwave Risotto

I am a huge rissotto fan as it's one of those meals where you can literally bung anything in, as long as you have the stock and some arborio (short grain) rice you can add anything you like to it. The only downside is you have to stand for about half an hour building up your biceps by constantly stirring. Well not any more. I have found and adapted a version that is done in the microwave (well the rice part is done in the microwave), the added ingredients that make the rissotto scrummy can be prepared on the hob or in the oven or indeed just fresh depending on your preference.

It's a really easy adaptable recipe, just make the basic risotto, get that going in the microwave while you prepare whatever you fancy to stir in. My favourite is roasted butternut squash, pan fried pancetta and goats cheese, with toasted pine nuts on top with a little scattering of parmesan.

The Recipe:

1  medium onion finely chopped
1 tbsp olive oil
1 cup risotto rice
2 3/4 cup chicken stock
3/4 cup white wine

Salt and pepper.

What to do:

In a large casserole dish add the onion, oil and rice, microwave on high for 3-4 minutes (uncovered)

Then add all the fluid and salt and pepper, stir, cover and microwave for 13-14 minutes, stirring once half way through.

This will be your risotto rice all cooked.

You really can add anything you like to this basic recipe. This time while mine was cooking I pan-fried some, pancetta, a red pepper and chestnut mushrooms. When the risotto rice is all cooked stir in these added ingredients along with a tablespoon or two of parmesan for each person and serve.

This really is the perfect ready meal as it's prepared and ready to eat in under 15 minutes and can be adapted to suit what you fancy or what have left over in the cupboard and fridge, try it, you'll never go back to stirring again!

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