Speedy microwave risotto

I love risotto, but I don’t always have time to stand at the stove and lovingly smush the starchy goodness out of the arborio rice a la Jamie Oliver style. Although I must say my all time favorite recipe is Jamie’s cauliflower risotto. A former work colleague gave me a risotto recipe that changed my risotto-making life, and this dish is on weekly rotation in our house ever since. From thought to completion it takes about twenty minutes, depending on your chopping speed. Now that is quicker than ducking out for takeaway, and healthier too. And you can use it to clear out your fridge. I do have to admit that this recipe is not as creamy as the slower stove-top method. There is something to be said for “smushing” in the pan after all. However, stove-top risotto takes me around 40 or so minutes of attentive cooking. I can live with a little less textural creaminess to be able to get a meal on the table in half the time.

1 cup arborio rice

2 and 1/4 cups of stock, or supplement some of the water for wine

1 onion

One or two cloves of crushed garlic if you have it and like it

2 tablespoons of olive oil

Whatever you have in the fridge to provide flavouring (I like to use a mix of broccoli, peas, cauliflower, or a selection of roasted vegetables, but any combination will do, including precooked meat, ham etc). I usually add 2 to 3 cups.

Freshly ground pepper

Approximately 1 cup freshly grated parmesan cheese

Knob of butter (optional)

1. Chop onion finely and place in microwave safe bowl. Add garlic if using, and olive oil. Microwave on high for two minutes, uncovered.

2. Add aborio rice, stir to combine, and microwave for a further two minutes on high.

3. Add stock and wine, and microwave on high for eight minutes.

4. While the rice is cooking, chop vegetables or precooked meat into small pieces. When the eight minutes are up, add these ingredients to the bowl. Stir, add pepper to taste, and microwave for seven minutes on high.

5. Your risotto should now be cooked. As microwave ovens vary, you may need to adjust times accordingly. Stir through a couple of handfuls of parmesan cheese, and optionally, a pat of butter. This adds creaminess and calories - your call! I like to put a lid over the bowl to trap the heat and enable the cheese and butter to melt in.

This recipe serves two adults and two small children in our house - I would probably double it to feed four hungry adults.

If you want your speedy risotto to taste a little more fancy, try mushrooms and walnuts for added texture. Add celery to the onion base for a ‘Jamie’ touch. Anti-pasto adds colour and intense flavour. Consider using toppers - fresh herbs, tasty breadcrumbs, or a dollop of good quality pesto. I sometimes fry up stale breadcrumbs blended with chilli and anchovies. This tastes fabulous even if you are not a fan of anchovies, and it is an easy way to give a risotto an adult touch whilst keeping the base friendly for children. However, my girls adore this topping and would eat it by the spoonful. Sauteed mushrooms, bacon, pancetta, even sprinking roast vegies over the top will add interest and colour to this basic recipe.  I have also used my favorite stove-top risotto recipes and adapted them to suit this method.