Microwave Risotto Recipe - Allrecipes.com
Microwave Risotto Recipe
  • READY IN 45 mins

Microwave Risotto

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 17, 2008

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.


22 Ratings

Jan 06, 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!!!!!

Jan 02, 2007

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.

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.

Nov 22, 2010

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 cooking time on the rice by a couple of minutes. Delicious, and so much easier than traditional risotto recipes I've found. This is a keeper!

Dec 02, 2008

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.

Sep 09, 2008

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. Five stars for the amount of work put in in relationship to the flavor. Mmm mmm.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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