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Basic Microwave Risotto

"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."
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servings 368 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 368 calories; 10.6 g fat; 51.8 g carbohydrates; 7.1 g protein; 28 mg cholesterol; 333 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 205
  1. 258 Ratings

Most helpful positive review

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 trad...

Most helpful critical review

The consistency and texture of the risotto turned out great! I may never make the conventional way again! That being said, I only used 1/2 of a medium size onion and it was somewhat overpowerin...

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Least positive

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 trad...

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 a...

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 th...

So, I have ashamedly used this website for years and never joined or reviewed anything...but i gotta admit, this recipe made me do it! IT IS SO EASY! AND tho you have to fiddle w/ it a little ...

Well, count me among the amazed and impressed! I made mine with half butter & half olive oil, all chicken broth for the liquids, and I stirred in 2 tablespoons of prepared pesto sauce at the end...

This was my first try at Risotto and I was a little intimidated by the stove-top version listed on the box. I was surprised and pleased at how well this turned out in the microwave. I would defi...

LOVE THIS! I too hate to slave over the stove making risotto the traditional way, so I jumped on this recipe and it was DElicious! I made some revisions and it came out yummy, my husband just ...

Perfect - I substituted chicken broth for the vegetable broth (didn't have any) this dish came out creamy & perfect. I can't wait to try it again using the vegetable broth. I usually avoid maki...

Excellent recipe. Try not to use a plastic microwave container because it could impart a plastic taste to the risotto. I like to vary this recipe by adding different things on different occasion...