It has been a long, long time since I posted a Dinner during Dora post. I've got several recipes cued up- some even with some pictures taken- but I just haven't found time to write the posts. In the meantime, I think I've picked up some new readers, so if you don't know what a Dinner during Dora post is, you can check out the rationale in the first one. But briefly, the idea is that these are recipes that I can make in the limited time I have between getting home from work and dinner time, i.e., about the length of an episode of Dora.
Tonight's recipe is a risotto. I'm a sucker for a good risotto. OK, I'm a sucker for even a halfway decent risotto. Let's just say that Pumpkin comes by her carb-loving ways naturally. I haven't been making risottos that much these days, because none of my favorite risotto recipes can be completed in anything close to the time I have allotted for weeknight dinner preparation. (You may wonder why I don't make them on the weekends, when there is more time for dinner prep- the answer is that weekend dinners are usually Hubby's problem.)
But then, I learned that you can make a risotto in the microwave. I won't lie- I've yet to produce a risotto that is as good as one made the old-fashioned way. But I've reliably produced some more than halfway decent risottos, and referring back to one of my favorite quotes of all time, I'm not letting the perfect be the enemy of the good.
This recipe is for my favorite microwave risotto (so far- I'm sure I'll try converting some more recipes). It only works in the Dora time slot if you pre-grate the carrots- I usually do them the night before and leave them in the fridge in a tupperware container. If I know I'll be home a little early, I don't bother- then the meal takes about 30 minutes total to assemble and cook.
26 oz. chicken stock (I use stock, not broth, in this recipe- I think it makes a richer flavor)
2 tbs butter
1 medium onion, finely chopped
6 medium carrots, grated (I use the fine grater)
1 1/4 cups arborio rice
1/2 cup white cooking wine
3/4 cup grated Parmesan cheese (or Asiago- that gives the risotto more flavor. I use a mix, if I have both on hand)
salt and pepper to taste
1. Combine butter, onion, and carrots in a 2.5 quart microwave-safe dish. (I've used smaller and had it be OK, but I tend to make a mess when I try to stir, so I prefer the bigger dish.) Microwave on high for ~2 minutes, stir, and then microwave for another 2 minutes. (Obviously, you may need to tweak these cooking times for your microwave.)
2. Add rice, stir to coat, and microwave for 3 minutes.
3. Add broth and wine. Stir and microwave for 9 minutes. Then stir again and microwave for 6 minutes.
4. Remove from the microwave. It will still be quite watery:
5. Let stand 5-9 minutes, stirring frequently, until liquid is largely absorbed. I am never patient enough at this step, and end up with risotto that is a bit on the runny side. It is usually perfect by the time I'm packing up leftovers....
6. Stir in the cheese and salt and pepper.
Here's the final product:
I often serve this with my picky eater's green beans, which makes an all-microwave meal. I can microwave the green beans while the risotto is resting. The all-microwave aspect of the meal leads to one of my favorite things about it: the all-dishwasher clean up:
Source: I modified this from a recipe I found online, at Martha Stewart's site, of all places. Petunia had shown an interest in rice, so I was looking for new recipes to try on her.
Who Eats It: Hubby, me and Petunia. Petunia really likes it. Pumpkin does not share her interest in rice (she prefers pasta), and is deeply suspicious of the carrots.