Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable broth (low-sodium)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (frozen peas, carrots, and corn)
  • 1/2 cup grated Parmesan cheese (optional for vegetarian)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions:

  1. Gather all of your ingredients. Finely chop the onion and mince the garlic. You can use frozen mixed vegetables for convenience.
  2. In a microwave-safe bowl that is large enough to hold at least double the volume of ingredients, combine olive oil with chopped onion and minced garlic. Cover with a microwave-safe lid or plate. Microwave on high for about 3 minutes or until softened.
  3. Stir in Arborio rice into the sautéed onions and garlic mixture. Return it to the microwave uncovered and cook on high for another minute.
  4. Carefully add vegetable broth to the bowl along with salt and pepper to taste. Stir well to combine all ingredients evenly.
  5. Cover again with a lid or plate, then place back into the microwave. Cook on high power for about 12 minutes, stirring halfway through cooking time to ensure even absorption of liquid.
  6. After cooking time is complete, carefully remove from microwave (it will be hot!). Stir in your mixed vegetables; if using frozen ones they should thaw quickly when mixed in warm risotto.
  7. If desired, stir in grated Parmesan cheese until melted and creamy throughout. Adjust seasoning as necessary with more salt or pepper.
  8. Spoon out portions onto plates or bowls. Garnish each serving with freshly chopped parsley or basil before enjoying!