Saturday, 7 June 2014

Microwave! Asparagus and Lemon Risotto


Everyone loves to eat risotto but cooking it is another thing. The time consuming task of standing over a pot while gradually adding chicken stock and stirring, stirring, stirring makes you think twice about cooking this dish.

But not any more. This recipe makes a delicious risotto in the microwave! Hard to believe I know! But now I don't hesitate to cook up a pot of this traditional Italian side.

The secret to this recipe is the cooking vessel. The amazing Rockcrok from The Pampered Chef allows the arborio rice to cook up in the microwave delivering perfect risotto.


Before I share the recipe, let me tell you about my new favourite cookware.  I love that the Rockcrok can go into the oven, under the broiler, onto the cooktop, into the microwave, onto the BBQ grill ( without the glass lid ) and then cleans up in the dishwasher!


Made from clay, this ceramic cookware features exceptionally high heat resistance ( up to 750 degrees F). Beyond the microwave, when cooking on the stove top or in the oven, consistent heat distribution helps brown food perfectly, and extra long heat retention keeps food hot in the pan which makes it a must have for  buffet parties.

With 2 sizes to choose from, you can cook for a small family or a large crowd.


Microwave Asparagus and Lemon Risotto




2 T olive oil
3 shallots finely chopped
3 cloves of garlic, pressed
1 ½ cups uncooked Arborio ( Italian rice)
1 cup dry white wine
4 cups chicken stock
1 cup grated parmesan cheese
1 T lemon juice
Zest from 1 lemon
½ t salt
¼ t nutmeg
¼ t black ground pepper
2 t fresh chives, snipped ( I also add fresh dill )

Heat olive oil in  RockCrok on stove top. Sauté shallots and garlic for 1 – 2 minutes until softened. Add rice and stir to coat with oil for 1-2 minutes. Stir in wine and cook uncovered for 2- 3 minutes, stirring occasionally.
Remove pan from heat and add chicken stock. Stir. Cover and microwave on HIGH for 15- 17 minutes. Remove from microwave and stir. Add cheese, lemon juice and zest, salt, pepper, nutmeg and chives and stir.
Add baked asparagus and serve.

Summer entertaining is easy with this recipe. Serve with grilled veal chops and enjoy! 


(Disclaimer: As a Pampered Chef Consultant, I love showing my clients easy and delicious recipes using the Rockcrok. If you would love to own this time saving, multi-functional  cookware please contact me at laurieblaha@laurieloves.com  to place your order and receive a free BBQ turner ( $25.50 value). Valid until the end of June. Visit my Pampered Chef website to see the full line of Pampered Chef quality tools.)






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