Updated: Mar 31
A quick easy, one pot risotto made in the microwave. I use a stone dish but any microwave proof bowl or serving dish would work.
175g Arborio risotto rice
1 onion, finely chopped
1 clove garlic, pressed
1 tablespoon olive oil
100g dry cured Spanish chorizo sausage, diced
800ml boiling stock made with 2 chicken stock cubes
65g sun dried tomatoes, drained and diced
40g Parmigiano Reggiano cheese, finely grated
1-2 tablespoons finely chopped fresh parsley
Place rice, onion, garlic, olive oil and chorizo in round covered baker. Mix well. Cover with lid and microwave on high for 3-4 minutes, stirring half way.
Remove baker from microwave using oven mitts, stir in 500ml of stock and mix well. Place lid on top and microwave on high for 10 minutes, stirring after 5 minutes.
Remove baker, add sun dried tomatoes and remaining hot stock. Microwave uncovered on high for 9-10 minutes or until rice is tender and almost all the stock has been absorbed. Remove the baker and add the grated cheese and parsley and mix well. Cover with the lid and allow to stand for 5 minutes.