Microwave Risotto Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 19, 2006
This recipe turned out quite dry and it didn't taste that good either because the microve made the onions soggy, and if you leave it for 2 hours the onions become hard again.
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Reviewed: Oct. 16, 2006
I enjoyed this risotto, but it didn't excite me. I thought the microwave idea would be easier than traditional, but I actually found it a bit of a pain. My daughter enjoyed it and had two helpings :-)
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Photo by Juliosmom

Cooking Level: Beginning

Home Town: Milton, Ontario, Canada
Living In: Guelph, Ontario, Canada

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Reviewed: Aug. 21, 2006
This was a good rice dish. It was my first attempt at risotto and somehow, I was expecting something more unique. I'll try reducing the power. I cooked at 100% power the whole time, but reduced the time I cooked it by about 5 minutes (for the second 9 minutes). I used 1 can of low sodium chicken broth, and one boullion cube and it wasn't too salty. I covered it with waxed paper and it didn't make much of a mess. I'd try cooking at a lower power next time as my onions also burned a little, but not so much to ruin the dish.
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Photo by Julie Fegler

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA
Reviewed: Mar. 27, 2006
This was pretty good! I started off cooking at 60% power based on previous review, then switched to 50% after I added the broth, since my onions had browned a lot! (My microwave is 1200 watts) Not too creamy, though might add the extra water next time. And just a little too salty for me.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA
Reviewed: Jan. 6, 2006
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!!!!!
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Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

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Reviewed: Oct. 17, 2005
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.
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Photo by Mariah

Cooking Level: Expert

Living In: Mentone, Indiana, USA

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