I finally tried one of the stovetop risotto recipes from Vegan Italiano and I’m happy to report that it’s waaaaaay easier than using the microwave. It requires a bit of babysitting, sure, but since risotto is a side it’s safe to assume you’ll be tethered to the stove anyway? idk, I made this for lunch, but while multitasking: the dogs’ food was cooking at the same time, so I was kept plenty occupied. (They got noochy brown rice with broccoli and spinach. Yum!)
This is also way tastier than the packaged stuff, and doesn’t require much extra effort.
As for the ingredients, the title says it all: arborio rice, zucchini, and sundried tomatoes, along with some onion, basil, salt and pepper, and veggie (really vegan chicken – hence the yellowish tinge) broth. Pro tip: you’re supposed to soak the (dry-packed) tomatoes in warm water for 15 minutes and then drain them, but I soaked them in the broth instead, and then just poured the whole shebang in with the rice. Worked like a charm, with tomatoes absorbing some of the flavors from the broth. Awesome sauce, or whatever the kids are saying these days.