Microwave Risotto recipe

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Ingredients

3 cups hot chicken broth
½ teaspoon salt
1 pinch ground white or black pepper
2 tablespoons butter
2 tablespoons olive oil
½ cup minced yellow onion
1 cup uncooked medium grain white rice
¼ cup freshly grated Parmesan cheese

Nutrition Info

211.2 calories
carbohydrate: 27.3 g
cholesterol: 13.1 mg
fat: 9.5 g
fiber: 0.7 g
protein: 3.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 273 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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