Don’t worry if you don’t have all the ingredients – just use what you have available. If you are using cooked meat, add it at the end and microwave just long enough to heat it through.
¼ cup risotto rice
5 cm (2 in) chunk of chicken
1 tbsp finely chopped onion
¼ red pepper, deseeded and chopped
¼ tsp finely chopped garlic
1 slice pancetta, chopped
1 tsp olive oil
1 chopped mushroom
6 raw peeled prawns
salt and freshly ground black pepper
1 tsp chopped fresh parsley
1. Put the rice in a large bowl and pour over enough boiling water to cover generously. Stir well, then microwave for 8 minutes until soft, stirring once or twice. Alternatively, put the rice in a large mug and pour over enough boiling water to cover. Stir well, then microwave for 1½ minutes. Continue to microwave in 30-second bursts for 7 minutes, stirring and topping up with boiling water, as necessary, and being careful not to allow the liquid to boil over. Drain well and set aside.
2. Put the chicken, onion, pepper, garlic, pancetta and oil in a mug and mix together well. Microwave for 2 minutes.
3. Stir, then add the mushroom and prawns. Microwave for 1 minute.
4. Stir in the drained rice, then season with salt and pepper. Microwave for 1–2 minutes until the prawns are pink and everything is piping hot.
5. Sprinkle with the parsley to serve.