Yeah, I know, this isn't a picture of risotto--which isn't very photogenic--but rather a tableau of the way watermelon is eaten in Mexico, with a squeeze of lime and a dusting of chile powder.
I tried microwave risotto because I was casting around for a substantial side dish, and I had some arborio rice and some excellent homemade chicken broth on hand. I was also trying to finish my sweater and didn't want to stand over the stove and stir for a long time. I think this recipe originally came from a microwave cookbook by Barbara Kafka, but it's written out in my longhand from decades ago, so I can't be sure. It was delicious and the texture was just right.
1/2 small onion, chopped fine
3 tablespoons butter
Microwave, uncovered, for 3 minutes.
1 cup arborio rice
Stir in rice and microwave 2 1/2 minutes.
1/4 cup vermouth
2 1/2 cups chicken broth
Medium pinch of saffron threads
1/4 teaspoon salt
Add vermouth, broth, saffron, and salt. Stir, cover, and microwave for 10 minutes.
Remove cover, stir, and microwave 8 minutes longer.
1/3 cup Parmesan cheese
Stir in Parmesan and serve.