Description
This is one of those dishes that feels a bit too easy for how good it turns out. Everything cooks mostly hands-off, and you still get that creamy risotto texture without standing at the stove.
Ingredients
Units
Scale
- 2 tbsp (30 ml) butter, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup (250 ml) uncooked Arborio rice
- 2 oz (60 g) Parmesan cheese, grated (about 1/2 cup or 125 mL)
- 3 1/2 cups (875 ml) chicken or vegetable stock, warmed slightly
- 1/2 tsp (2 ml) black pepper
- 2 cups (500 ml) diced cooked chicken or sautéed prawns
- 2 cups (500 ml) fresh baby spinach
- 1/2 jar (3 1/2 oz or 99 g) sun-dried tomatoes in oil, drained well and chopped
Instructions
- Add 1 tbsp (15 ml) butter to a microwave-safe casserole dish and microwave for about 1 minute until melted. Give the dish a quick swirl so the butter coats the bottom.
- Add the 1 medium chopped onion, 3 minced garlic cloves, and 1 cup (250 ml) Arborio rice.
- Stir well so everything is coated. Microwave uncovered for 3 to 4 minutes, stirring once halfway through, until the rice smells slightly nutty and the onion softens a bit.
- Carefully stir in 3 ½ cups (875 ml) warmed stock and ½ tsp (2 ml) black pepper.
- Cover loosely and microwave on HIGH for 15 to 17 minutes. Check at the 15-minute mark.
- The rice should be tender with just a bit of liquid left. If it looks dry, add a splash more stock.
- Remove from the microwave and stir in 2 oz (60 g) grated Parmesan, the remaining 1 tbsp (15 ml) butter, 2 cups (500 ml) cooked chicken or prawns, 2 cups (500 ml) spinach, and the chopped sun-dried tomatoes.
- Cover and let it sit for 5 minutes.
- The spinach will wilt, and everything comes together into a creamy texture.
- Give it a final stir, taste, and adjust salt if needed before serving.
Notes
Created, prepared, tried, and tested by Mona
