Basic Microwave Risotto Recipe
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Basic Microwave Risotto

By: Drasaid 
"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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (177)

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 1/2 cups vegetable broth
  • 1 cup uncooked Arborio rice
  • 3/4 cup white wine
  • 1/4 cup grated Parmesan cheese

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 368 | Total Fat: 10.6g | Cholesterol: 28mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 16, 2008 by Lyndal   view full review
I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 31, 2006 by Dariya B.   view full review
This was an extremely easy recipe to make and everybody who tasted it thought that it was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 8, 2006 by Sally Jeanne Supporting Member (Click to learn more about Supporting Membership)  view full review
Almost a 5 star, super good but not as good as the real stuff. I will make this again many...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 31, 2005 by MILKME2TOO   view full review
So, I have ashamedly used this website for years and never joined or reviewed anything...but i...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 26, 2003 by KRISOB   view full review
This was my first try at Risotto and I was a little intimidated by the stove-top version...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 13, 2006 by NetteNet99   view full review
Well, count me among the amazed and impressed! I made mine with half butter & half olive oil,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 26, 2005 by MSAMANDA   view full review
LOVE THIS! I too hate to slave over the stove making risotto the traditional way, so I jumped...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 2, 2006 by REDROSE6224   view full review
Excellent recipe. Try not to use a plastic microwave container because it could impart a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 4, 2006 by DEBI BUDZ   view full review
Perfect - I substituted chicken broth for the vegetable broth (didn't have any) this dish came...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on May 27, 2006 by Momof2   view full review
I was very unsure about this one but thought I would give it a try anyway...so glad I did. I...

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