Last Sunday, I needed to make something cheerful since it was such a truly bad week. What is more cheerful than some beautiful fall risotto, served in a beautiful Metlox bowl.
My foodie friends laugh at me when I tell them that I sometimes make risotto in the microwave. This recipe saves a lot of stirring time and comes out great. Be prepared for a lot of food. What to do with all of the leftovers (besides eat it) - Risotto cakes!
Winter Squash Risotto - Microwave Style
12 Servings
10 cups vegetable stock or water
1/3 cup pure olive oil
1 large onion, finely chopped
1 pound Arborio rice (2 cups)
1/2 cup dry white wine
2 pounds winter squash, peeled, seeded and cut into 1/4 inch dice
3/4 cup freshly grated Parmigiano-Reggiano chese (2 1/2 ounces)
Salt and freshly gound pepper
1. Heat olive oil in skillet. Add the onion and squash and cook it over moderate heat, stirring often, until it softens, about 15 minutes.
2. Combine all additional ingredients except cheese and seasoning into a really big bowl - add onion and squash mixture - cover with microwave safe wrap.
3. Cook in microwave on high for 10 minutes. Stir risotto, recover and cook for 2-4 10 minute increments until all liquid is absorbed, rice is tender and everything is all creamy and beautiful.
4. Remove bowl from microwave - be careful - it will be incredibly hot. Stir in cheese, salt and pepper to taste.
Serve in warm bowls with additional cheese, if desired.
Cook's Note - I used very low sodium vegetable broth and no additional salt. Also, I used butternut squash.
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