2 1/2 tablespoons olive oil
2 cloves garlic, peeled and minced
3/4 cup of fresh or frozen, chopped yellow onion
1 3/4 cups chicken stock
1 cup uncooked risotto
1/3 cup white wine
1/2 cup grated Parmesan cheese
Peel and mince/chop the garlic and onion. Combine these in a large, microwave safe bowl with the olive oil, being sure to coat all of the garlic and onion with the olive oil by stirring. Microwave the garlic/onion on high for 2 to 3 minutes, until the onion begins to soften.
Add the chicken stock to the garlic/onion mixture, and place the bowl back in the microwave, on high. for 2 to 4 minutes, until the chicken broth comes to a boil. As soon as the broth is boiling, remove the dish from the microwave, stir in the risotto, cover the dish with microwave-safe plastic wrap, and return to microwave for 7 minutes. Finally, stir in the white wine, and return to the microwave for 7 to 9 minutes, on high, until almost all the liquid has been absorbed and the risotto is fully cooked. Stir in or top each serving of risotto with parmesan cheese.