Microwave Mushroom Risotto

This recipe comes from the April 2009 issue of Everyday Food. I don't know that Chef Ramsey would approve of microwaving Risotto, but it actually turns out very tasty. Plus, I don't seem to be doing as much work as those donkeys on Hell's Kitchen when I make it. I'm pairing it with wilted spinach and strawberries.

2 TBSP butter

1/2 tsp dried thyme

10 oz button mushrooms, trimmed and quartered. (I use pre-sliced mushrooms, breaking up the big ones)

coarse salt and ground pepper

1 cup Arborio or long-grain rice

1 can (14.5 oz) reduced sodium chicken broth (or substitute vegetable)

3 garlic cloves, sliced (I just use the bottled minced garlic 1.5 tsp)

1/4 cup grated Parmesan

You must have a deep dish casserole with a lid. I use my largest Corning Ware.

1. Combine butter and thyme. Microwave covered on high 1 minute or until butter is melted.

2. Add mushrooms and season with salt and pepper. Microwave covered 8 minutes, until mushrooms release their water.

3. Put mushrooms aside on another plate and try not to snack on them.

4. Combine 1 cup rice, broth, and garlic. Season with salt and pepper. Microwave on high 9 minutes.

5. Add 2 cups of water and microwave 9 more minutes.

6. Stir in the mushrooms and microwave until heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add a little water.)