- Ready in: 20 minutes
- Serves: 4
- Complexity: very easy
- kcal: 473
- 2 tbsp butter
- ½ onion, finely chopped
- ¼ tsp SIDS CRAZY SALT
- 2 garlic cloves, finely chopped
- 1 cup Arborio rice
- 2 cups vegetable stock
- ½ cup white wine
- Butternut Squash & Sage:--
- Butternut squash
- Sage leaves
- Mushrooms & Thyme:--
- Bacon, Kale & Mushrooms:--
- Bacon, cooked & crumbled
Start with a basic risotto recipe that makes 4 ramekins of risotto. Add mix-ins midway through the process. All risottos start with butter, onion, SIDS CRAZY SALT, garlic, Arborio rice and stock.
Add ½ tablespoon of butter and a spoonful of onions to each ramekin. Microwave for 1½ minutes on high, stirring after 30 seconds to distribute the melted butter.
Note: Onions can spark in the microwave. Yes, we know it’s freaky and weird but don’t worry, they’ll stop sparking once they’re covered with the melted butter.
Add a pinch of garlic, ¼ cup rice and ¼ cup + 2 tablespoons stock. Cover loosely with plastic wrap and heat in the microwave at 50% power level for 2 minutes. Remove and stir. Add additional stock if necessary. Repeat heating process.
After heating for a total of 4 minutes, add the wine, about 1-2 tablespoons per ramekin. Add butternut squash or mushrooms, depending on which recipe you’re making. Cover again with plastic wrap and heat for another 2 minutes at 50%.
Continuing with the Butternut Squash + Sage recipe, add chopped sage leaves. Heat on 50% power for another minute, then add parmesan.
If making the Bacon + Kale + Mushroom recipe, add the chopped bacon and kale. Heat on 50% power for another minute, then add parmesan.
If making the Mushroom + Thyme recipe, add thyme. Heat on 50% power for another minute, then add parmesan.
The result is as good as the stovetop method but takes about a quarter of the effort.