24 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 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.

Advertisement

Ingredients

Directions

  • Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.

    Ads will not print with your recipe
  • 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.

  • 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.

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.

Nutrition Facts

211.15 calories; 3.64 g protein; 27.34 g carbohydrates; 9.5 g fat; 13.11 mg cholesterol; 273 mg sodium.Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

01/06/2006
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!!!!!
(8)

Most helpful critical review

10/19/2006
This recipe turned out quite dry and it didn't taste that good either because the microve made the onions soggy and if you leave it for 2 hours the onions become hard again.
(1)
24 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 1 Rating Star 1
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.
(18)
01/06/2006
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!!!!!
(8)
01/02/2007
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.
(7)
12/17/2008
Problem 1: Too salty Problem 2: onion gets overdone Problem 3: not enough like regular risotto Having said that it's too not bad for a microwave dish but needs adjustments.
(4)
03/27/2006
This was pretty good! I started off cooking at 60% power based on previous review then switched to 50% after I added the broth since my onions had browned a lot! (My microwave is 1200 watts) Not too creamy though might add the extra water next time. And just a little too salty for me.
(3)
11/22/2010
Delicious! My husband said that it was like eating at a good restaurant. I omitted the salt used reduced salt chicken broth (used about 1/2 cup more than the recipe calls for) and cut down the cooking time on the rice by a couple of minutes. Delicious and so much easier than traditional risotto recipes I've found. This is a keeper!
(2)
08/21/2006
This was a good rice dish. It was my first attempt at risotto and somehow I was expecting something more unique. I'll try reducing the power. I cooked at 100% power the whole time but reduced the time I cooked it by about 5 minutes (for the second 9 minutes). I used 1 can of low sodium chicken broth and one boullion cube and it wasn't too salty. I covered it with waxed paper and it didn't make much of a mess. I'd try cooking at a lower power next time as my onions also burned a little but not so much to ruin the dish.
(2)
12/02/2008
This was so yummy! I had to tweak the timing a bit but the result was very creamy. Less work than the stovetop method and allows you to do other things while it's cooking.
(2)
09/09/2008
Had to change the times a little and had the rice burn a little but after scooping out the burnt part it tasted delicious! Added some chopped up portobello mushrooms and will try broccoli. Five stars for the amount of work put in in relationship to the flavor. Mmm mmm.
(2)