Contrary to popular opinion, I eat carbs other that fruits, vegetables and chocolate. Complex carbohydrates such as potatoes (sweet and regular), quinoa, oats and rice are my go-to choices when I need a steady source of fuel for marathon or spartan training.

My recipe for Asparagus Lemon Thyme Risotto sounds like it might be too fancy for a busy weeknight meal, but never fear – you can actually make risotto in the microwave in under 30 minutes, without most of the hands-on attention the traditional method takes! Plus, you only dirty one dish – WIN! Read on to get the speedy side dish recipe!

If you’ve ever eaten Risotto, you have likely swooned over it’s creamy, rich taste. If you’ve ever made it the old-school way, you’ve probably awoken the next morning with sore biceps as this labor-intensive rice dish that needs liquid added bit by bit and nearly non-stop stirring. The microwave method (a highly guarded secret), actually lets you get away with dumping in all the liquid at once and then just stirring in 30-second increments just a few times. SO MUCH EASIER, just as good!

Some pro tips to remember when making microwave risotto:

• Always use Arborio rice. This medium-grain rice (hailing from Northern Italy) has a higher starch content rendering that coveted creamy texture. It is the signature grain that makes a rice recipe Risotto. Do NOT rinse the rice before cooking.
• Use a 2-quart container. Anything smaller will boil over in your microwave, yuck. I highly suggest one of those 2-quart glass measuring cups as it allows you to cook and measure all in one dish.
• Get creative. Feel free to swap out asparagus for mushrooms, peas, carrots or whatever floats your boat.
• Wine if you want. Traditional risotto uses white wine. My microwave risotto recipe use a similar-taste swap using apple cider vinegar, because I really never have wine on hand. However, feel free to use the vino – those directions noted in recipe.
• Herbs to elevate. I keep a variety of Instantly Fresh freeze-dried herbs in the pantry just for such occasions — I actually created this microwave risotto recipe using Instantly Fresh Thyme from Litehouse Foods for their blog.

Do you use your microwave for more than warming up stuff? Have you ever made risotto the traditional way? What are your favorite spring veggies? Please share in the comments – XOXO, Jennifer 

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Microwave Lemon Asparagus Risotto

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Forget preconceived notions of this fussy, labor-intensive side dish -- my microwave risotto takes less than 30 minutes to make and doesn't require non-stop cooking. It's delicious as a side dish or add shrimp or chicken to make a quick and easy entree.

Course: Main Dish, Side Dish

Cuisine: Italian

Servings: 4 servings

Ingredients

• 1/2 cup chopped yellow onion
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 cup arborio rice
• 1 tablespoon Instantly Fresh Thyme (or 1 Tbs. fresh chopped thyme or 1 teaspoon dried thyme)
• 3 cups vegetable stock
• 1/4 cup water or substitute 1/3 cup white wine and omit apple cider vinegar below
• 2 tablespoons apple cider vinegar omit if using wine
• 2 cups fresh asparagus tips (and also tender parts of stalk, if desired)
• 1 teaspoon fresh lemon rind (zest)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground white pepper
• 1/2 cup shredded, aged Asaiago cheese

Instructions

1. In a 2-quart microwave-safe glass bowl, add chopped onion, butter, olive oil and garlic. Microwave on high for 3 minutes.
2. Stir in rice and Instantly Fresh Thyme to onion mixture and microwave on high for another 3 minutes.
3. Pour in vegetable stock, water, and apple cider vinegar and stir to combine. Microwave this mixture on high for a total of 16 minutes, removing every 4 minutes to stir for 30 seconds (don’t skip stirring each time, this is what releases the starches for “creaminess”).
4. Stir in asparagus tips and microwave on high for another 3 minutes.
5. Remove and while still hot stir in lemon rind, lemon juice and cheese. Serve immediately.