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.
1/4cupwateror substitute 1/3 cup white wine and omit apple cider vinegar below
2tablespoons apple cider vinegaromit if using wine
2cupsfresh asparagus tips (and also tender parts of stalk, if desired)
1teaspoonfresh lemon rind (zest)
2tablespoonsfresh lemon juice
1/2teaspoonground white pepper
1/2cup shredded, aged Asaiago cheese
Instructions
In a 2-quart microwave-safe glass bowl, add chopped onion, butter, olive oil and garlic. Microwave on high for 3 minutes.
Stir in rice and Instantly Fresh Thyme to onion mixture and microwave on high for another 3 minutes.
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”).
Stir in asparagus tips and microwave on high for another 3 minutes.
Remove and while still hot stir in lemon rind, lemon juice and cheese.
Serve immediately.