Microwave Risotto

Microwave Risotto

16
ANTILOPE 1

"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."
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Ingredients

45 m servings 211 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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.

Reviews

16
  1. 22 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

Problem 1: Too salty Problem 2: onion gets overdone Problem 3: not enough like regular risotto Having said that, it's too not bad for a microwave dish but needs adjustments.

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 f...

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 ...

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.

Problem 1: Too salty Problem 2: onion gets overdone Problem 3: not enough like regular risotto Having said that, it's too not bad for a microwave dish but needs adjustments.

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) N...

Delicious! My husband said that it was like eating at a good restaurant. I omitted the salt, used reduced salt chicken broth (used about 1/2 cup more than the recipe calls for), and cut down the...

This was so yummy! I had to tweak the timing a bit, but the result was very creamy. Less work than the stovetop method, and allows you to do other things while it's cooking.

Had to change the times a little and had the rice burn a little, but after scooping out the burnt part, it tasted delicious! Added some chopped up portobello mushrooms and will try broccoli. F...

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 reduc...