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.
Risotto in the microwave?! Genius!
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