This recipe defies just about every risotto rule in the book, and I can hardly believe I’m writing it, BUT unbelievably it is possible to make a scarily good risotto using a microwave alone and dispensing entirely with that all-important constant stirring. Almost any combination of ingredients works – this is an easy chicken and asparagus version – and it takes just 10 minutes from start to finish, with just one stir. Make it and no-one will know you haven’t spent half an hour of your life ladling stock and stirring, promise.
Chicken And Asaparagus Risotto
You will need:
100g cooked chicken, preferably thigh
A handful of chopped asparagus
Tbsp Covent Garden Souper Booster Paste in Wild Garlic & Herb
Knob of butter
Handful grated parmesan
½ a mug of Arborio risotto rice
1 mug of chicken stock
A shot of white wine
What to do:
Put the butter and Souper Booster paste in a microwaveable bowl, cover with cling film and microwave for one minute.
Add the rice, the stock and the white wine and cover tightly before microwaving for 8 minutes.
Carefully take it out the microwave and check the consistency of the rice. It should be pretty much done, with about a centimetre of excess stock covering it. If there is still too much bite to the rice, pop it back in for another minute or so.
Once you’re happy with it, add in the chicken, the asparagus and ¾ of the parmesan cheese. Stir well, cover and microwave for a further 2 mins.
Leave it to sit for another minute before scattering the remaining cheese over the top and seasoning with black pepper.
PS. other great combinations include tomato and chorizo; saffron and double parmesan; crab, parsley and chilli; and beef and red wine. A microwave won’t do mushrooms justice, though, so mushroom risotto is best left alone unless you use dried porcini.
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This article originally appeared on The Debrief.