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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

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  • Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

  • 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.

  • 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

367.8 calories; protein 7.1g 14% DV; carbohydrates 51.8g 17% DV; fat 10.6g 16% DV; cholesterol 28.4mg 10% DV; sodium 333mg 13% DV. Full Nutrition

Reviews (209)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/17/2008
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 traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato cherry tomatoes mushrooms onion baby spinach a can of chopped tomatoes (including the liquid) cheese or chicken. Very versatile. Read More
(151)

Most helpful critical review

Rating: 3 stars
01/11/2010
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 overpowering. If I had mushrooms to add I think it would have really harmonized with the onion and it would have been great. Read More
(6)
263 Ratings
  • 5 star values: 185
  • 4 star values: 57
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 6
Rating: 4 stars
01/16/2008
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 traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato cherry tomatoes mushrooms onion baby spinach a can of chopped tomatoes (including the liquid) cheese or chicken. Very versatile. Read More
(151)
Rating: 5 stars
08/31/2006
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 and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through Overall a delicious meal to prepare in little time! Read More
(64)
Rating: 4 stars
04/08/2006
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 this will definitely be good for summer (no standing over a hot stove for an hour) One warning DO NOT cut in half. I did and it came out like a burned brick. Read More
(54)
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Rating: 5 stars
05/31/2005
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 to make it as good as slaving over the stove it is worth it! My modifications: 1) Added mushrooms and leftover (cooked) chicken midway during the last 10 min cooking bit. Also added more veggie broth at that time (about 1/2-3/4 more than called for in the recipe). 2) Changed the ORIGINAL liquid proportions as well: 2 cups veggie broth and 1/4 cup RED (yes red) wine 3) increased the cooking time by 2-3 minutes to get the rice done (I think i have an underpowed nuker.) 4) Probably added a little extra cheese too. ENJOY!!!! Read More
(36)
Rating: 5 stars
01/13/2006
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. Also I stirred it halfway through both cooking times to help release more starch and make it creamier. It was a bit oily but that could be from the added oil in the pesto. I am excited to have a risotto recipe that will be bearable to make in the steamy summer months when slaving over a boiling pot for 30 minutes is not my favorite activity. Read More
(21)
Rating: 5 stars
08/26/2003
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 definitely make this again. Read More
(21)
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Rating: 5 stars
03/26/2005
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 devoured it! I used chicken broth instead of vegetable broth caramelized onions (already had) instead of raw onions and added more parmesan than it asked for. Most importantly though I sauteed some crimini mushrooms with butter and wine and added it at the end with the wine. Amazing! I too kept the lid on don't know if I was suppose to do that. This is a GREAT recipe base! I plan to make it again and again and again... Read More
(19)
Rating: 5 stars
02/04/2006
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 making risotto because it's so time consuming but this recipe makes it soooooo easy. I used this dish as a side with my Chicken Marsala by Lisa also found on this site along with a salad and I had a perfect meal. Keeper!! Read More
(15)
Rating: 5 stars
09/02/2006
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 occasions: pesto sauce one night tomatoes and basil another night mushrooms and saffron another night. Use whatever you have on hand. Also if you cut the recipe in half watch the times very carefully. It gets a bit trickier to cook it like that. Read More
(13)
Rating: 3 stars
01/11/2010
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 overpowering. If I had mushrooms to add I think it would have really harmonized with the onion and it would have been great. Read More
(6)