Microwave Chicken & Tomato Risotto
Recipe GLPRb9b0b71c181003
A creamy Italian-style risotto made entirely in the microwave, combining tender arborio rice with tangy tomato passata and succulent shredded chicken. Finished with butter and fresh parmesan for a rich, comforting meal ready in just 35 minutes.
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Ingredients
30 g salted butter
4 garlic cloves, crushed
2 shallots, finely chopped
300 g arborio rice
775 ml hot chicken stock
450 ml tomato passata
2 cooked chicken breasts, shredded
50 g grated parmesan cheese
small handful fresh parsley, finely chopped
salt and black pepper to taste
Directions
Place half the butter in a large microwave-safe bowl. Microwave on high for 20–30 seconds until melted. Add the crushed garlic and chopped shallots, season with a pinch of salt and pepper, loosely cover with a microwave-safe lid or plate, and microwave on high for 1–2 minutes until softened and fragrant.
Add the arborio rice to the softened shallot mixture and stir well to coat every grain with the butter. Microwave uncovered on high for 1 minute, stirring halfway through if possible.
In a separate jug or measuring cup, combine the hot chicken stock and tomato passata. Pour one-third of this liquid mixture into the rice and stir thoroughly until well combined.
Cover the bowl loosely with a microwave-safe lid or plate and microwave on high for 10 minutes. The rice should begin to absorb the liquid. Remove from the microwave, stir well, and add half of the remaining stock and passata mixture.
Return the covered bowl to the microwave and cook on high for another 10 minutes. Stir in the final portion of the stock and passata mixture, then microwave uncovered on high for 8 minutes. The liquid should be mostly absorbed and the rice grains should be nearly tender but still slightly creamy.
Stir in the shredded cooked chicken and microwave uncovered for 1 minute more to heat through. Remove from the microwave.
Stir in the remaining butter, most of the grated parmesan, and most of the fresh parsley. Let the risotto stand, covered, for 2 minutes to allow the flavors to meld and the texture to reach its creamiest consistency.
Season generously with salt and black pepper to taste. Divide among serving bowls and garnish with the remaining parmesan and parsley. Serve immediately while hot and creamy.
