Pumpkin and Dandelion Risotto in a Microwave

This is the third time that I use the base of a SortedFood recipe from the new book CBA2C. Making a risotto in a microwave is not something I did before. But reading the recipe I sounded logic and without a lot of hassle to do. That goes perfectly with the theme "Can´t be arsed to cook".

The risotto in this dish does not need constant attention. You just stir the veggies and later the rice before you cook it and after it is ready and you add more butter and cheese. The lazy cook heaven.

They asked for butternut squash and cavolo nero (Black Kraut), I used some of the rest from yesterdays Hokkaido pumpkin and bought a dandelion plant at the Turkish supermarket.

My microwave is an older model and has 750 watts. I adjusted the cooking time just a little and the recipe went well.

recipe for 3:
150 g Carneroli risotto rice
200 g Hokkaido pumpkin
1 onion
2 tbsp green from a spring onion
3 cloves of garlic
6 dandelion leaves
2 tbsp parsley
50 g smoked bacon bits
2 tbsp butter
50 g pecorino cheese
100 ml white wine
500 ml chicken stock
salt and pepper
chili flakes
dried oregano
3 sprigs of thyme

Use a big microwave dish and the cooking times are for 750 watts.
Chop pumpkin, garlic, onion, greens, dandelion and chuck it into the dish, add the smoked bacon  bits, 1 tbsp butter and 100 ml white wine and season with salt,pepper, thyme and oregano.

Close the lid and cook for 6 min on high.
Be careful when you open it, the steam is hot.

Wash the rice and add it with the chicken stock to the mix, stir well and nuke for 13 min on high.
When  it comes out, it will be still a bit liquid, close the lid and let it sit on the counter for 5 min.

This is the time you will need to grate the Peconrino cheese.
Add it with the rest of the butter to the risotto and stir well.
Serve with parsley and some chili flakes and more grated cheese.