This is a simpler version of the recipe originally published in Microwave Gourmet, Barbara Kafka's important and breakthrough cookbook, and it has been adapted to today's more powerful ovens. This recipe was also featured on ABC's news magazine program, 20/20.
It's perfect when you want to save time and it's perfect on a hot day when you don't want to steam up your kitchen.
For more information about Barbara Kafka's books, recipes and advice for the home cook, visit her web site (see below for a link).
The instructions are all in Ms. Kafka's knowing and exacting words:
In the spring, use the wonderful peas. In other seasons, use edamame which can be bought peeled and refrigerated or frozen. The recipe was tested in one of the newer, more powerful 1,200-watt ovens. Those with older ovens can return to the book. The entire cooking takes place with the dish uncovered. This recipe can also be a pattern for other risottos.
1/4 cup olive oil
1 cup 1/4" diced sweet onions such as Vidalia, Walla Walla or Maui
1 1/2 cups Arborio rice
1 quart chicken broth, or 1 cup dry white wine and 3 cups chicken broth
1 cup green peas or edamame
1 pound cleaned shrimp
1/2 cup coarsely chopped dill fronds
1/3 cup finely chopped parsley
Stir together the olive oil and onions in a 12”-oval or rectangular microwave-safe baking dish that holds at least 8 cups of liquid. Cook on high for 2 minutes. Stir in rice. Cook 2 minutes more.
Stir in 3 cups of broth or 1 cup of wine and two cups of broth. Cook 9 minutes. Stir in peas or edamame and shrimp. Cook 6 minutes.
Remove from oven. Stir in dill, parsley and 1 more cup broth. Cover with a cloth. Allow to sit 5 minutes. Serve.
Serves 8 as a first course, 4 to 6 as a main.
Reprinted with permission.