Basic Microwave Risotto

SUBMITTED BY: Drasaid PHOTO BY: Carrie Magill

"Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese

READ REVIEWS (86)

DIRECTIONS

In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

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REVIEWS

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Reviewed on Apr. 8, 2006 by Sally Jeanne

Almost a 5 star, super good but not as good as the real stuff. I will make this again many times just because it is so simple. Also, making risotto in the summer time is painful at best, so this will definitely be good for summer (no standing over a hot stove for an hour) One warning, DO NOT cut in half. I did and it came out like a burned brick.

7 users found this review helpful

Reviewed on Aug. 26, 2003 by KRISOB

This was my first try at Risotto and I was a little intimidated by the stove-top version listed on the box. I was surprised and pleased at how well this turned out in the microwave. I would definitely make this again.

7 users found this review helpful

Reviewed on Jan. 13, 2006 by NetteNet99

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.

6 users found this review helpful

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