Try this quick and easy method for a speedy midweek meal
A classic risotto, but made in the microwave, so much quicker and easier! Simple to adapt too, once you’ve got the knack. Leave out the ham and switch the Parmesan for a vegetarian alternative for a delicious veggie meal.
Overview
Prep time
5 mins
Cook time
20 mins
Serves
4
Ingredients
- 1 onion
- 2 garlic cloves
- 4 tbsp (60g) butter
- ½ pack (250g) risotto rice
- 175ml white wine
- 1 chicken or vegetable stock cube
- 4 slices of ham (about 80g)
- large knob of Parmesan (about 60g)
- 1-2 handfuls of frozen peas (about 80g)
Method
Step
Finely chop 1 onion and 2 garlic cloves.
Step
Place 3 tbsp of the butter in a large microwave-safe bowl with the chopped onion and garlic, and microwave for three and a half minutes, until starting to soften.
Step
Stir 250g rice into the mixture with 175ml white wine, cover tightly with a lid or cling film, and place back in the microwave for two and a half minutes.
Step
Meanwhile, dissolve 1 chicken or vegetable stock cube into 600ml boiling water.
Step
Check the rice. If the wine hasn’t all been absorbed, re-cover and put back in the microwave for another 30-60 seconds.
Step
When the wine has been absorbed, stir in half of the stock, cover again and microwave for five minutes.
Step
Meanwhile, chop 4 slices (80g) ham and finely grate a large knob of Parmesan.
Step
Remove the bowl, stir for a minute, then add the ham and the remaining stock. Cover and microwave for a further eight minutes, adding 1-2 handfuls of frozen peas (about 80g) halfway through.
Step
When the risotto is ready, stir in the remaining 1 tbsp butter along with the grated Parmesan, and leave to rest for a couple of minutes.
Step
Serve sprinkled with more Parmesan, if you like.