Microwave Risotto

Microwave Risotto

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (16)

Rate This Recipe


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

Elisa Sue

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.



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!!!!!

More Reviews

Similar Recipes

Basic Microwave Risotto

Basic Microwave Risotto

Delicious and Easy Mock Risotto

Delicious and Easy Mock Risotto

Barley Mushroom Risotto

Barley Mushroom Risotto

Green Risotto with Fava Beans

Green Risotto with Fava Beans

Slow Cooker Risotto

Slow Cooker Risotto

Chef John's Baked Mushroom Risotto

Chef John's Baked Mushroom Risotto


Amount Per Serving (6 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Basic Microwave Risotto


next recipe:

Delicious and Easy Mock Risotto