Ladies, we’re no strangers to dinner a la microwave right? I was home alone the other night and zapped up a surprisingly delicious tray of "gourmet" meatballs and I've got to say, I didn't hate it!
There are approximately a bazillion different things you can make at a press of a button but my favorite: Microwave risotto. I created this super-cheesy, veggie-packed recipe for Refinery29 this week. It's the perfect (quickie) spring dinner. Feeling extra lazy? Swap fresh asparagus for frozen spears—thaw ‘em by stirring into the risotto before the final 5 minutes of cooking. Hope you enjoy! xo
EASIEST EVER CHEESY ASPARAGUS RISOTTO
SERVES: 2 (or 1 with leftovers!)
1/2 bunch asparagus, trimmed
1 cup Arborio rice
2 teaspoons extra-virgin olive oil
2 cups vegetable broth or chicken broth
2 cups hot water
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup freshly grated Parmesan cheese, plus lots more for serving
Freshly ground pepper, for topping
1. Cut the tips off the asparagus; transfer to a large microwave-safe bowl. Slice the stalks into rounds; transfer to the same bowl. Add 1 tablespoon water, cover with vented plastic wrap and microwave on High 2 minutes or until tender. Drain and pat dry on a paper towel–lined plate.
2. To the same bowl, add the rice and olive oil and stir until coated; microwave 1 minute. Stir in the broth, hot water and salt. Microwave for about 15 minutes, stirring twice, or until liquid is absorbed and the rice is tender.
3. Carefully remove the bowl from the microwave. Stir in the asparagus, lemon zest and Parmesan. Top with pepper and more Parmesan cheese, if desired.