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Basic Microwave Risotto

Basic Microwave Risotto

Drasaid

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

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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

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

Lyndal
143
1/16/2008

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 traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato, cherry tomatoes, mushrooms, onion, baby spinach, a can of chopped tomatoes (including the liquid), cheese or chicken. Very versatile.

Dariya B.
61
8/31/2006

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 and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. *I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through* Overall, a delicious meal to prepare in little time!

Sally Jeanne
54
4/8/2006

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.