About this recipe: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.
1 clove garlic, finely chopped
1 onion, chopped
350ml vegetable stock
230g uncooked Arborio (risotto) rice
175ml white wine
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:25min › Ready in:35min
In a 3 litre, microwave-safe casserole dish, combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable stock in another microwave-safe dish. Heat on microwave until the stock is hot but not boiling, about 2 minutes.
Stir the rice and stock into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
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