Risotto is synonymous with long, involved cooking, but we found a way to make this side in less time. The microwave helped us cut back on some of the cooking time of most standard recipes. Microwaving Arborio rice with some broth and a little butter allowed the grains to soften quickly while we started the aromatic base of chopped onion and minced garlic on the stove. Then, we simply transferred the rice mixture to the saucepan with the aromatics and continued to cook it, stirring constantly, to achieve a creamy consistency. To add bright and fresh notes, we stirred in basil and lemon zest and juice at the end, as well as Parmesan and more butter for added richness and creaminess. If the finished risotto is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth, divided
- 6 tablespoons unsalted butter, divided
- 1 onion, chopped fine
- 2 garlic cloves, minced
- ½ cup chopped fresh basil
- 2 teaspoons grated lemon zest plus 2 tablespoons juice
- 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
Directions
- Combine rice, 2 cups broth, and 2 tablespoons butter in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, about 15 minutes.
- Meanwhile, melt 2 tablespoons butter in medium saucepan over medium-high heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in hot rice mixture and remaining 2 cups broth. Bring to simmer and cook, stirring constantly, until rice is tender, 5 to 7 minutes. Off heat, stir in basil, lemon zest and juice, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.