Recipe: Risotto In A Microwave
OK, hear us out because this is genius! Gone are the days of aching arms from constantly stirring thick, heavy risotto for 40 minutes. We're letting the microwave do the hard work. It's also a great idea to try out cavolo nero. Scrumptious.
Ingredients
For The Risotto
- 1 banana shallot
- 1 clove garlic
- 1 tbsp butter
- 50 g smoked ham
- 1/4 butternut squash
- 4 leaves cavolo nero
- 100 ml white wine
- 150 g risotto rice
- 500 ml chicken stock
- 1 tbsp parmesan
- 1 tbsp creme fraiche
To Garnish (Optional)
- 1 small radish
- 1 tbsp parmesan
- 1 handful cress
Step 1
Cook The Ham And Veg
All times are for an 800W microwave. Times will need to be adjusted for other powers. Peel and finely dice the shallot and garlic. Peel and dice the squash into 0.5cm cubes. Remove the hard stalks from the cavolo nero leaves and roughly chop into large pieces. Place the butter, ham, shallot, garlic, squash and cavolo nero into a large microwavable mixing bowl. Pour in the wine and microwave on high for 5 minutes.
Step 2
Cook The Rice
Carefully remove the bowl using a towel or oven glove. Add the rice and the stock and microwave for another 10 - 15 minutes, until the rice is just soft.
Step 3
Finish And Serve
Add the parmesan and creme fraiche and adjust the consistency with a little water if necessary. You want to get something that falls back together when you run a spoon through it. Serve on plates and allow the risotto to spread from the middle until almost flat. Garnish with a little extra parmesan, cress and the radish and serve. Serves 4
