Ok, so I know I post about risotto a lot. But that’s just because it’s so good – I can’t think of a more perfect comfort food! But, this recipe is slightly different. It still makes a super delicious bowl of risotto with plenty of flavour, but it’s made solely in the microwave. I tell you what too, it’s almost creamier than normal!
I only tried making risotto in the microwave a couple of days ago for the first time and was shocked at quite how delicious the result was. It disappeared in seconds! So, I wanted to share it even though I have another post going out this week. After all, I can’t just
So, this risotto is based on my classic fresh herb risotto. This means that it has:
- garlic chives
While that might seem like a lot, it’s important to bear in mind that you only need a sprig or two of each! Or, if you’d like to just use basil, thyme and oregano then that’s delicious too! You can definitely switch your flavours around to try new combos – this is just a really great base recipe
What’s important in this recipe is that you add the stock gradually – 2 or 3 tbsp at a time, no more than that. Otherwise, you’re just cooking rice the regular way. This will not give you the creamy texture that you’re craving! So, yes, spend a little bit longer over it and enjoy the better result! It can still be ready in 10 minutes so it’s hardly a long recipe!
Every time you add some stock, you just stir it gently, re-cover it, and put it back in the microwave for another 30-45 seconds. It’s rather repetitive, but it works. Covering the bowl with clingfilm is very important too. But make sure that you poke vent holes in it as otherwise the rice won’t cook the same way – it’s important for steam to be able to escape.
You need to use a fairly deep bowl to microwave the risotto. Otherwise, when the rice absorbs the stock and expands it’ll be full! Trust me, rice always expands more than you expect – especially risotto rice!
I discuss the common mistakes people make when cooking risotto more in my post about how to make a perfect risotto, but these are the key things that you might run into when making this microwave risotto.
You can try several other flavourings here, for example:
- crispy bacon or pancetta, frozen peas and lemon zest
- swap out some veggie stock for crushed tomatoes and serve with other leftover veggies such as peppers
- go down the seafood route and use pre-cooked shrimp or prawns, perhaps with some lemon zest
- mushroom risotto is always a classic
- spinach, basil, lemon zest and asparagus work very well together (as I found out in my orzo risotto recipe)
Really, your options are unlimited. Anything you can either cook in the microwave, buy pre-cooked, or are willing to cook separately can be added! This includes any frozen veggies, ham, store-bought cooked chicken (or leftovers), leafy greens such as spinach that you can wilt in at the end – you can even cook bacon in the microwave. I promise you, the possibilities are endless!
- 2 tbsp butter
- 1 1/2 tbsp diced white/yellow onion
- 1/2 small clove garlic, minced
- 75 grams (1/3 cup) arborio rice, "risotto rice"
- 200 ml (3/4 cup + 2 tbsp) vegetable stock, if using stock cubes, about 1/2 cube
- 6 tbsp grated parmesan
- salt and pepper, to season
- 2 sprigs basil, chopped
- 2 sprigs thyme, chopped
- 2 sprigs oregano, chopped
- 2 sprigs parsley, chopped
- 1 tbsp garlic chives, chopped
- In a deep bowl, melt 1/2 the butter. Add the onion and garlic and stir to coat. Microwave 45 seconds or until slightly softened.
- Add the rice and 3 tbsp of stock. Stir and cover with clingfilm, poking ventilation-holes through it. Microwave for 45 seconds or until most of the stock has been absorbed.
- Repeat, adding 3 tbsp of stock every time, stirring, re-covering, microwaving until mostly absorbed until the rice is cooked through. You may need to add a little extra stock or water if you've used 225ml and the rice isn't quite cooked.
- Add the butter and parmesan, and stir gently. Microwave for 10-15 seconds to melt and uncover. Stir in the chopped herbs and season. Serve immediately.
As more stock is absorbed, it may begin to take longer for it to be absorbed every time. If you've microwaved it for 45 seconds, but not all of it is absorbed, microwave for a further 30-45 seconds before adding more stock.
Our microwave is 700 Watts so please consider whether yours is more, less or similarly powerful when trying this recipe - times may need to be adjusted.
Do not stir too vigorously or add all the stock at once.
More parmesan, onion and herbs can be added to taste.
Red onion can also be used, although may taste a little sharper.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 822Total Fat 36gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 12gCholesterol 94mgSodium 1937mgCarbohydrates 100gFiber 3gSugar 7gProtein 26g
All nutrition values are an estimate and may vary.
If you try this microwave risotto recipe, then let me know in the comments or tag me in a photo on facebook, twitter, or
Post linked to #CookBlogShare