Microwave Risotto

Risotto is amazing and delicious, but it can be intimidating and a little too labor intensive (if you're sleep-deprived or hung over, for example). Both microwave and stove-top risottos become rich and creamy because of the high starch content of the rice used; since the starch washes off of the rice and thickens the liquid into a sauce as the dish cooks. While slow additions of stock and constant stirring yield a dish that's comforting and filling, sometimes faster meals are a better option.

One of my all-time favorite teachers shared this recipe with my calculus class during my senior year of high school, and it rescued me from suffering through many tummy-grumbling all-nighters in college - thank you, Mr. Barrett!

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Step 1: You'll Need. . .

Software

2 1/2 tablespoons butter (use vegan butter substitute to make it vegan)
1 teaspoon olive oil
1 clove garlic, minced or squished into a paste
1 small/medium onion, chopped (I like sweet onions, but you can use shallots whatever strikes your fancy)
1 1/2 cups broth or stock (I'm using veggie stock, but you can use chicken or whatever type you prefer)¹
1 cup Arborio rice (usually near the standard rice in grocery stores - it tends to be a little more expensive but it makes a huge difference in the dish)
3/4 cup white wine (you can substitute water if you're concerned about using booze)
1/4 cup grated Parmesan cheese (if you'd like to make it vegan, you can omit the cheese but if you do use it, please don't use the pre-grated stuff)
Salt and pepper to taste
Mushrooms, peas, herbs (optional - whatever you'd like to add will probably taste great)

Hardware

A large-ish microwave-safe bowl
Spoon
Microwave
Measuring cup
Knife
Plastic wrap
Oven mitt

¹ You can use canned/store-bought broth or stock if you'd like. I prefer to make a huge batch of stock from veggie trimmings and freeze it in ice cube trays - if you go this route you'll need 12 cubes (2 cubes = 1/4 cup)