Microwaved risotto? Without sweat and expletives, it ain't risotto! We last had this with a meat pasta a week ago. Here is a basic recipe.

RISOTTO

Melt 3 tablespoons butter in a large saucepan. Add 1 cup chopped onions and saute lightly, until onion is softened or at most very lightly colored.
In a separate pot, simmer about 5 cups of broth- chicken or vegetable stock.
Add short-grained arborio rice to butter and onions, stir and coat well. Saute about 2 minutes.
Add hot broth about 1/2 cup at a time, stirring constantly, and wait until the broth is almost fully absorbed before adding another half cup. Loosen the rice from the entire bottom surface of the pot to prevent it from sticking. Heat should be lively, but if the broth evaporates too rapidly, the rice will not cook evenly; if heat is too slow, the rice will be sticky and gluey. Continue until the liquid is all used, but don't swamp the rice. The procedure should take about 30 minutes. It is safer to reduce the broth additions to about 1/4 cup after 20 minutes if you are new to making it.
When cooked, the rice should be creamily bound together, not runny, and should be al dente but tender and not dry.
Add pepper, parsley, etc. if desired and mix in about 1/4 cup grated parmesan (with more on the side for serving), and perhaps a little more butter. The parmesan should be well-aged!
Serve immediately, either on the warm dinner plate or in warm bowls. It can't be warmed up or re-cooked.