Quick Microwave Risotto (Ve)

This is one of the most useful recipes I have. Over the years I’ve adapted it by adding chopped mushrooms and 1/2 a glass of white wine to the rice while cooking, or by using a combination of passata sauce and boiling water to create a tomato flavoured risotto. Adding 1/2 a glass of red wine to this is also a good idea, especially if you make the vegan version and don’t stir in the grated cheese at the end. Substituting the onion for a couple of leeks and adding some white wine also works very well.

Ingredients (serves 4)

  • 3 T olive oil
  • 1 large onion, chopped (or 2 chopped leeks instead)
  • 3 garlic cloves, chopped
  • 10 oz risotto rice
  • 1.2 litres boiling water (or 400ml passata sauce/chopped tomatoes plus 800 ml boiling water)
  • 1/2 cup red or white wine, or 1T sherry (optional)
  • salt and freshly ground black pepper
  • handful of grated cheese (optional)


Put the chopped onion (or chopped leeks) and olive oil in a microwave-proof casserole dish, cover with a lid and microwave on high for 4 minutes. Then stir in the rice and cook with the lid on for another 4 minutes. Add the chopped garlic, boiling water and wine (optional) and then cook uncovered on high for 9 minutes. Season well, stir, then cook for another 9 minutes.

Leave to sit for 5 minutes so that the rice absorbs the rest of the liquid, and then add some grated cheese if you want. (I find that if you add wine to this recipe there is plenty of flavour without adding the cheese as well.)

Recipe adapted by Nadia from Rose Elliot’s Vegetarian Kitchen