If you want more greens in this dish, add green peas when you add the rice. Chopped Portobello mushrooms are another great addition to this dish, but unlike peas the mushrooms should not be added until the rice is almost ready.
2 slices bacon
1 garlic clove
1 small onion
1 ½ tablespoon butter
1 cup of vegetable broth
1 cup Arborio rice (uncooked)
½ cup white wine
3 tablespoons grated Asiago cheese
1.) Put a microwave-safe bowl upside down and set it on a microwave-safe plate. Drape the bacon slices over the top of the bowl. Cover the bacon with a paper towel (this isn’t necessary, but will keep your microwave cleaner).
2.) Microwave the bacon on full power for approximately 2 minutes. (A lot of grease will be running down the bowl, this is why it needs to be on a plate.) Leave the bacon too cool a bit before you swiftly remove the paper towel.
3.) Crumble the bacon and set aside.
4.) Mince the garlic and chop the onion.
5.) Divide garlic, onion and butter into two microwave-safe ramekins. Microwave for 30 seconds on high. Stir to distribute the melted butter. Microwave on high for another 60 seconds.
6.) Divide the broth into the two ramekins and add ½ cup of Arborio rice to each ramekin.
7.) Cover each ramekin loosely with plastic wrap and heat at 50% power for 2 minutes. Stir gently before heating at 50% power for another 2 minutes.
8.) Divide the white wine into the ramekins.
9.) Cover again and cook for 1 more minute on 50% power. Check if the rice is soft enough. If not, continue to cook in 20 second increments, checking in between to avoid overcooking the rice. (You may have to add a splash of extra water if the dish shows signs of drying out too much during this stage.)
10.) When the rice is ready, gently stir in the Asiago cheese.
11.) Sprinkle crumbled bacon over the rice before serving.