Basic Microwave Risotto Recipe - Allrecipes.com
Basic Microwave Risotto Recipe

Basic Microwave Risotto

Recipe by  

"Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  2. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  3. Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2008

I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light cream at the end and stir it through and this makes a big difference and brings it closer to a traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato, cherry tomatoes, mushrooms, onion, baby spinach, a can of chopped tomatoes (including the liquid), cheese or chicken. Very versatile.

 
Most Helpful Critical Review
Jan 11, 2010

The consistency and texture of the risotto turned out great! I may never make the conventional way again! That being said, I only used 1/2 of a medium size onion and it was somewhat overpowering. If I had mushrooms to add I think it would have really harmonized with the onion and it would have been great.

 
Aug 31, 2006

This was an extremely easy recipe to make and everybody who tasted it thought that it was delish. I added sauteed mushrooms and, as one of the other reviewers suggested, caramelized the onions and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. *I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through* Overall, a delicious meal to prepare in little time!

 
Apr 08, 2006

Almost a 5 star, super good but not as good as the real stuff. I will make this again many times just because it is so simple. Also, making risotto in the summer time is painful at best, so this will definitely be good for summer (no standing over a hot stove for an hour) One warning, DO NOT cut in half. I did and it came out like a burned brick.

 
May 31, 2005

So, I have ashamedly used this website for years and never joined or reviewed anything...but i gotta admit, this recipe made me do it! IT IS SO EASY! AND tho you have to fiddle w/ it a little to make it as good as slaving over the stove, it is worth it! My modifications: 1) Added mushrooms and leftover (cooked) chicken midway during the last 10 min cooking bit. Also added more veggie broth at that time (about 1/2-3/4 more than called for in the recipe). 2) Changed the ORIGINAL liquid proportions, as well: 2 cups veggie broth and 1/4 cup RED (yes red) wine 3) increased the cooking time by 2-3 minutes to get the rice done (I think i have an underpowed nuker.) 4) Probably added a little extra cheese, too. ENJOY!!!!

 
Jan 13, 2006

Well, count me among the amazed and impressed! I made mine with half butter & half olive oil, all chicken broth for the liquids, and I stirred in 2 tablespoons of prepared pesto sauce at the end. Also, I stirred it halfway through both cooking times to help release more starch and make it creamier. It was a bit oily, but that could be from the added oil in the pesto. I am excited to have a risotto recipe that will be bearable to make in the steamy summer months, when slaving over a boiling pot for 30 minutes is not my favorite activity.

 
Aug 26, 2003

This was my first try at Risotto and I was a little intimidated by the stove-top version listed on the box. I was surprised and pleased at how well this turned out in the microwave. I would definitely make this again.

 
Mar 26, 2005

LOVE THIS! I too hate to slave over the stove making risotto the traditional way, so I jumped on this recipe and it was DElicious! I made some revisions and it came out yummy, my husband just devoured it! I used chicken broth instead of vegetable broth, caramelized onions (already had) instead of raw onions, and added more parmesan than it asked for. Most importantly though, I sauteed some crimini mushrooms with butter and wine and added it at the end with the wine. Amazing! I too kept the lid on, don't know if I was suppose to do that. This is a GREAT recipe base! I plan to make it again and again and again...

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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