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Microwave Risotto

SUBMITTED BY: ANTILOPE      PHOTO BY: Elisa Sue

"Easy to make Risotto using the microwave. A lot of stirring is not necessary when making risotto in the microwave, it does most of the work."
PREP TIME  10 Min
READY IN  10 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 cups hot chicken broth
  • 1/2 teaspoon salt
  • 1 pinch ground white or black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 1 cup uncooked medium grain white rice
  • 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

  1. Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
  2. In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.
  3. Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.

Note

For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval.

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by Mariah
The end result of this recipe is a very suprisingly good dish. I say 'suprisingly' because getting to the end result (for me, at least) was a challenge. I have a 1000-watt microwave, so on the first go-round (with the butter and oil) I reduced it as said to 70% power, however the mixture of butter and oil sounded like explosives in my microwave after only a few seconds. It made a great deal of mess, even after I added a saran-wrap cover to the top of the dish. After adding the rice, I reduced the power to 50%, and cooked as directed which seemed to do the trick. I continued at 50% power for the rest of the cooktime and it did end up turning out a prety quick and really tasty dish, something my whole family (of non-rice eaters) enjoyed.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2006 by jen622
QUICK AND EASY!!This recipe was great!! I added chopped mushrooms to give it more flavor. I also used brown rice, and although it was not as fluffy as white, it was still VERY tasty!!!! I will be making this again!!!!!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by Elisa Sue
First time having it, and later when at a 'taste of south bend' fair, I took one bite of a risotto and turned it down because it didn't taste nearly as great as this recipe.

1 user found this review helpful


 
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Recipe Submitter:

ANTILOPE
Photo by Allrecipes
Cooking Level: Expert
Home Town: Los Angeles, California, USA
Living In: Sacramento, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 231

  • Total Fat: 10.8g
  • Cholesterol: 14mg
  • Sodium: 811mg
  • Total Carbs: 27.8g
  •     Dietary Fiber: 0.7g
  • Protein: 5.1g

VIEW DETAILED NUTRITION

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