The How-To site for Indians World-wide

Put microwave on Fast Pre-heat mode at 220 degree.  Wash and Soak the rice in water for 10 mins. Cut all vegetables, onions and garlic cloves in long slices. By the time you finish cutting the vegetables, the Pre-heat mode is achieved. Put the vegetables and corn/baby corn in a microwavable container; add 1/2 spoon salt and 1/2 spoonful of oil; put it into the microwave for 10 mins at "Microwave + Convection" mode.

In one of the gas burners put oil in a wok and fry onions and garlic till brown. Drain and add the rice and gently saute the rice; add salt; put 4-5 cups of water and cover with a lid to allow for cooking. Keep the burner on low flame. The rice can be over-cooked. While the rice is getting cooked, stir the vegetables in the microwave. If you think the vegetables are not getting boiled as required, increase the time.

On the other gas burner, put butter in a wok on low flame and allow it to melt. Add 1 cup of water to 2 cups of milk and add 3-4 teaspoons of maida and stir well. Add it to the melted butter keeping the flame low. Remove it from the flame once it comes to boil. Grate the cheese to 1/2 cup, add the chilli flakes, oregano and salt. Add it to the milk-maida mixture and keep aside.

Take the vegetables out of the microwavable container. Put the cooked rice in the microwavable container, arrange the layer of vegetables on it, then put the milk-maida mixture. Do not cover the container. Put the container inside the microwave on "convection" mode for 15 minutes.

Your home-made risotto is ready to eat.