Risotto is a family favorite in our house. This creamy Italian dish made of arborio rice cooked in broth is generally considered intimidating because it must be cooked slowly with constant stirring. The solution? The microwave oven. This recipe for risotto with ham and asparagus takes only about 30 minutes to prepare and because it is cooked in the microwave, it doesn’t require the constant attention of the stovetop version.
While it is possible to use other kinds of rice, risotto is traditionally made with arborio ricebecause of its ability to absorb liquid.
This recipe is versatile, too! You can change the ingredients to make various risotto dishes. I have made mushroom risotto or a traditional one with saffron and peas (Risotto con i Pisellini e Zafferano). It can also be adapted for recipes such as Lemon risotto with saffron or Risi e Bisi (rice and peas w pancetta). You can also substitute vegetable broth or potato water for the chicken broth to make a vegetarian version.