Reviewed: Jun. 29, 2005

Wow - I love risotto but too lazy to make it the authentic way - this is a wonderful substitute and will go on my weekly rotation. Went well with the Vienna Schnitzel receipe (from this site). Thanks!

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DENISEMB

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Reviewed: 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!!!!

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MILKME2TOO

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Reviewed: May 9, 2005

Excellent! Creamy and tasty! I added sauteed (done in garlic, butter and white wine) mushrooms at the end! If you like risotto this recipe is for you!

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TEB1015

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Reviewed: May 7, 2005

I rarely have time to make Risotto- all that stirring! This microwave version isn't quite as good as stove top but it was better than I expected. I used chicken broth for all the liquid and added extra parmesan to make it extra creamy. Will use this recipe from now on!

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AOMOM5

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 20, 2005

Although the actual flavour of this recipe wasn't really to my taste (I'd have given 3 stars for taste), the texture of the risotto was great and so I'll be adapting other risotto recipes to the quick microwave method. Thanks Drasaid for a great timesaver.

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 19, 2005

I, too, was a skeptic of risotto in the microwave, but I am a believer now! I added pesto, chicken and fresh mushrooms at the end of cooking, and this risotto came out fantastic! It was so delicious, my husband had three bowls! I will definitely be making this risotto again, and often! Thank you!

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MOM2ARC

Cooking Level: Intermediate

Living In: Brea, California, USA

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Reviewed: Apr. 13, 2005

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.

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NetteNet99

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2005

I thought this was an excellent way to prepare risotto. I did have to make some small changes to the recipe. I lengthened the cooking time by about 6 minutes in order to cook the rice properly and added more wine. Before I made those changes, the rice was still hard and all the liquid had absorbed quickly so there was no creaminess. As a personal preference, I added some chopped parsley for color and some sauteed sliced mushrooms. In the end, I had a delicious risotto that my whole family loved, and I will definitely be making this again.

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ROBYNLEIGH

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Mar. 5, 2005

I thought this recipe was awesome! The only thing I added was some sauteed mushrooms and an extra clove of garlic. It was super easy to make and exceeded my expectations!

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AGONZAL2

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 18, 2005

Love this. It is so easy! I have tried to make risotto on the stove with out much luck. I make this about once a week. Thanks for sharing.

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HEATHERDI

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Reviewed: Dec. 23, 2004

Having made the real thing with home made stock and all the time I can say that this is a great everyday alternative. The texture was compirable and it took very little time - even my kids could make this!

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YUMMYMUMMY4

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Reviewed: Nov. 18, 2004

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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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Nov. 6, 2004

OK so it isn't as good as the risotto you spend 45 minutes stirring on the stove. But for the amount of effort, it really is excellent. For the record, I forgot to heat the chicken broth once, but I added extra liquid and cooked it longer, and it turned out fine.

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KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 1, 2004

AWESOME and EASY!! I added a pinch of salt and some peas - very tasty! Next time I'm going to add in some fresh basil - this is so easy and delicious!

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BEARCAT

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Reviewed: Jun. 2, 2004

I have never cooked Risotto before and admit, I was a bit intimidated. This recipe was so-o-o easy and it tastes delicious! I will definitely serve it again and try adding a few vegetables. Thank you!

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HENDRICKSON60

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Reviewed: Apr. 8, 2004

I was pleasantly surprised by this. I was a little skeptical of risotto made in the microwave, but it was actually really good. I used an entire small onion and about 3 cloves of garlic. I also used chicken broth instead of veggie broth. My husband and I both really enjoyed this. I plan on making it often. The ingredients are things that I usually have around the house. It would be great with some other ingredients tossed in there too. It's definitely a good basic recipe, and it's incredibly simple to make. Yum!

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AMY LAMPERT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 8, 2004

I was very skeptical when I saw this recipe. But it really surprised me - the flavor was really good and the rice actually cooked up well (I assumed it would be really crunchy). However, this didn't turn out as creamy as old fashioned risotto. I left the lid on for the last 10 minutes - not sure if that made a difference. The recipe didn't specify what to do. It is definitely a good way to easily make risotto, just don't expect it to taste exactly like it does with the regular method.

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JKCOOKER

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Reviewed: Jan. 2, 2004

This turned out great! I added sauteed mushrooms and more onion along with some worcestshire sauce at the end. We loved it and will make it again! Next time I'll use all broth instead of the wine though, we didn't like the taste as much-- but it could have been the kind of wine that I used.

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STORMYSHORES

Cooking Level: Intermediate

Home Town: Munising, Michigan, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Sep. 24, 2003

This recipe did exactly what it was supposed to do. Everyone in my family enjoyed it (even the kids!) I made it just as the recipe indicated and now that I have success I will try different variations as suggested for the next time.

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Loves to cook

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Reviewed: Mar. 29, 2003

This recipe is a great basis for your creativity! I've made it twice, adding different vegtables each time. Try a colorful selection of corn, broccoli, peas and/or tomatoes. One note: having a rather anemic microwave, I had to add some cooking time.

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SATIN_SANDALS

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Basic Microwave Risotto

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