Microwave Risotto

Microwave Risotto

16
ANTILOPE 1

"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."

Ingredients 45 m {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Best Spanish Rice

See a quick-and-easy recipe for the yummiest Spanish rice.

How to Make Roasted Tomato Sauce

See how to make roasted tomato sauce served with goat cheese and pasta.

Footnotes

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 16

  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

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!!!!!

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.