Basic Microwave Risotto

Basic Microwave Risotto

201

"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."

Ingredients

{{adjustedServings}} servings 368 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  2. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  3. 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.
  4. 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

201
  1. 251 Ratings

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I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light cream at the end and stir it through and this makes a big difference and brings it closer to a trad...

This was an extremely easy recipe to make and everybody who tasted it thought that it was delish. I added sauteed mushrooms and, as one of the other reviewers suggested, caramelized the onions a...

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 th...