A quick and flavorful risotto made conveniently in the microwave, perfect for a weeknight dinner.
Combine the sun-dried tomatoes with a cup of hot water in a microwave-safe dish. Cover and let them soak for 10 minutes. Drain and set aside.
Soaking the tomatoes softens them and enhances their flavor.
Place the butter and olive oil in the microwave-safe dish. Microwave on high for 2 minutes until melted.
Ensure the dish is microwave-safe to avoid any mishaps.
Add the chopped onion to the dish and microwave on high for 3 minutes until softened.
Stir halfway through to ensure even cooking.
Stir in the arborio rice and microwave on high for 2 minutes to toast the rice slightly.
Toasting the rice enhances its nutty flavor.
Pour in the chicken broth, salt, and pepper. Microwave on high for 9 minutes, stirring halfway through.
Stirring ensures the rice cooks evenly and absorbs the broth.
Mix in the soaked tomatoes and diced green chili. Microwave on high for 8 minutes, stirring halfway through.
Adjust the chili quantity based on your spice preference.
Let the risotto rest for 5 minutes before serving. Garnish with fresh parsley or grated Parmesan if desired.
Resting allows the flavors to meld and the texture to settle.
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