Who would have thought risotto was this easy to make? Spice up an autumn evening with this warm recipe. This recipe serves four.
INGREDIENTS
Base Recipe:
1 cup arborio rice
2 tbsp butter
1/2 onion, finely chopped
2 cups stock (vegetable or chicken – homemade and organic is best)
2 garlic cloves, finely chopped
1/2 cup white wine
Ingredient options:
Butternut pumpkin, sage, parmesan
Bacon, kale, mushroom, parmesan
Mushrooms, thyme, parmesan
Method
1. Add butter and onion to a large mug.
2. Microwave on high for 90 seconds. Stir after 30 seconds to mix in the melted butter. Important: All microwaves are different, so cooking times may vary. If the onions are sparking in the microwave they will stop once the melted butter covers them.
3. Add a pinch of garlic, 1/4 cup rice, and ¼ cup + 2 tbsp stock to each mug. Cover loosely and microwave at 50% power for 2 minutes, then stir. Add extra broth if required, then heat for another 2 minutes.
4. Add 1-2 tablespoons of wine to each mug.
5. Choose your ingredient options:
a) add butternut pumpkin and mushrooms, cover, and heat for another 2 minutes at 50% heat. Add sage, heat for another 1 minute, and add parmesan.
b) Add bacon, kale, mushrooms, cover, and heat for another 1 minute at 50% heat. Add parmesan.
c) Add mushrooms, thyme, cover, and heat for another 1 minute at 50% heat. Add parmesan.
6. Pour each portion of risotto into a large mug.
This is a versatile dish guaranteed to make an impression. Full of essential vitamins and nutrients, the stock in this dish supports a healthy immune system. Make the most of it throughout autumn and winter.
Photo by Julien Pianetti on Unsplash
