Microwaved Rosemary Risotto
serves 4
This microwaved risotto takes about as long as the stovetop variety -- minus the stirring. Use leftovers to make chicken pot pie with fennel and apples and herb-stuffed peppers.
This recipe is part of Andrew Schloss's Sunday Dinners.
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 tablespoon fresh rosemary leaves
1 teaspoon dried thyme
1 bay leaf
2 cloves minced garlic
2 cups Arborio rice
1/2 cup white wine
4 1/2 cups hot chicken broth
3 tablespoon freshly grated parmesan
1 tablespoon butter
prep: 10 minutes
total: 30 minutes
9-inch, deep-sided pie plate
microwave
1. Microwave the olive oil at full power for 3 minutes in a 9-inch deep-sided pie plate.
2. Add the chopped onion, 2 teaspoons of the rosemary, the thyme, bay leaf and garlic, toss and microwave at full power for 2 minutes.
3. Add the rice and toss. Microwave 1 minute more.
4. Add the wine and half the chicken broth and microwave at full power for 10 minutes. Stir in the remaining broth and rosemary leaves, and microwave at full power for 8 more minutes. Rest for 3 minutes.
5. Stir in the parmesan and the butter.
