This risotto is quick and easy to make. You also won't have to stand over the hob stirring constantly. Enjoy as a side dish or a main course.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Really liked this recipe and it certainly makes risotto much easier! I made a much smaller portion (for one) and so reduced my microwave heat and also took it out periodically to stir and it turned out very nice. - 10 Sep 2012
I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light cream at the end and stir it through and this makes a big difference and brings it closer to a traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato, cherry tomatoes, mushrooms, onion, baby spinach, a can of chopped tomatoes (including the liquid), cheese or chicken. Very versatile. - 16 Jan 2008 (Review from Allrecipes US | Canada)
This was an extremely easy recipe to make and everybody who tasted it thought that it was delish. I added sauteed mushrooms and, as one of the other reviewers suggested, caramelized the onions and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. *I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through* Overall, a delicious meal to prepare in little time! - 31 Aug 2006 (Review from Allrecipes US | Canada)