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Microwave Risotto

Microwave Risotto

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
ANTILOPE

ANTILOPE

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mariah
18

Mariah

10/17/2005

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.

Elisa Sue
7

Elisa Sue

1/2/2007

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.

jen622
7

jen622

1/6/2006

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!!!!!

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