2 tbsps. butter
3-4 cloves finely chopped garlic (you may reduce / add garlic based on your preference)
½ chopped onion
¼ cup uncooked Arborio rice/ sticky rice
1/2 cup water or vegetable stock
20 ml white wine
2 tbsps. grated cheese
¼ cup chopped mushrooms
Salt & pepper to taste
In a microwave safe glass dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Add mushrooms, and season with salt and pepper. Microwave until mushrooms have become tender, about 5 minutes.
Put rice & water / broth into a different microwave safe bowl, cover tightly & heat on high for 10-12 minutes.
Stir in the wine & cook on high for about 2 minutes , add mushrooms mixture and heat for 2 more minutes.
Stir in the cheese and enjoy your yummy risotto