Cheater's Risotto

I'm a big fan of risotto. Its so adaptable to whatever you want to put in it, and is so creamy, warming, and comforting. However, risotto can be daunting for beginners, what with all of the stirring and having to balance between too much liquid and not enough. And sometimes when I'm in the mood for comfort food I'm also feeling lazy.

Here's my recipe for Cheater's Risotto, which is made in the microwave. Its quicker and easier than traditional risotto, is just as tasty and comforting, and still lends itself to whatever additions you want to include. Here I sauteed some frozen butternut squash cubes I had leftover in the freezer from this recipe, and added it to the cooked risotto.

Cheater's Risotto with Butternut Squash
Serves 3-4

1 cup Arborio rice

3 cups vegetable stock
1 Tbsp. olive oil
2 cloves garlic, minced
1 small shallot, minced
1 cup cubed butternut squash
Salt and pepper
Parmesan cheese

Put the Arborio rice and vegetable stock in a large microwave-safe bowl (I used a 9-cup Tupperware container). Microwave on high for 18-20 minutes, stirring every 6 minutes or so. When done the rice will have absorbed the liquid and be creamy and tender to the bite.

While the rice is cooking, heat the olive oil in a saute pan over medium heat. Add the garlic and shallot and cook for a few minutes until fragrant and soft. Make sure the garlic doesn't burn or your dish will taste bitter. Add the butternut squash and cook, stirring occasionally, until lightly browned. Season with salt and pepper (and whatever else tickles your pickle - peppery fresh basil would be a good addition here).

Add the butternut squash to the cooked rice and give it a stir. Serve topped with grated Parmesan cheese for extra creaminess.

There you have it - tasty risotto in 20 minutes!

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Butternut Squash with Wilted Spinach and Blue Cheese Vinaigrette
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