Allison, are you talking about risotto? We were in Tuscany this Spring & saw what you are describing at the Autogrills along the AutoStradas there. I assumed it was risotto. Though we never had it at the Autogrills, (we did enjoy a yummy sandwich at one once),we heard from others that all the food at the Autogrills was very good. I have made risotto in the microwave for years, tho the usual method is a time-consuming one on the stovetop. Here are two recipes from Babara Kafka's Microwave Gourmet,the first I have made the first one more times than I can count.

Basic Risotto

2 Tablespoons unsalted butter
2 teaspoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 cup Arborio rice
3 cups chicken broth or any other broth
2 teaspoons kosher salt
Freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Heat butter & oil in 10-inch quiche or deep pie dish or 11"x 8 1/2" x 2" dish, in a microwave oven uncovered, at 100% for 2 minutes. Add onions & stir to coat. Cook, uncovered, at 100% for 4 minutes. Add rice & stir to coat. Cook, uncovered, for 4 minutes more.
Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well & cook fo 9 minutes more. Remove from ovn. Let stand, uncovered, for 5 minutes to let rice abosorb remaining liquid, stirring several times. Stir in salt, pepper & Parmesan cheese, if desired. Makes 3 servings as a first course or 6 as a side dish.

There are amounts given in the book for 6 as a first course,2 as a girst course & 1 as a first course, along with a radicchio & red vermouth version, a tomato version, a version using olivada (an olive mixture) & a cabbage risotto. Let me know if these interest you & I will post them.

This second recipe sounds closer to what you described. I have never made this one, tho.

Shrimp and Spring Vegetable Risotto

This recipe calls for Ambra instead of Arborio rice, it has a pale golden color and a lighter, less glutinous consistency, but you can substitute aborio.

3 Tablespoons unsalted butter
3 Tablespoons olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled & chopped
1/2 cup(packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish broth, clam broth or chicken broth
3/4 pound asparagus, trimmed, peeled & cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined & cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1-2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

Heat butter & oil in a 14"x11"x2" dish, uncovered, at 100% for 3 minutes. Add scallion whites, celery, parsely, & rice. Stir to coat. Cook, uncovered, at 100% for 4 min. Stir in broth & cook, uncovered, at 100% for 12 minutes. Add asparagus, shrimp, & peas. Stir well. Cook, uncovered, for 12 minutes more. Remove from oven. Stir in salt & pepper. Cover loosely with paper toweling & let stand for 8-10 minutes. Uncover, sprinkle with scallion greens & cheese & serve.