Cookbook:Microwave Risotto

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Cookbook | Recipes | Rice

Microwave Risotto. This risotto is made using the microwave. It requires very little stirring and turns out quite well.

[edit] Ingredients

• 3 cups simmering hot chicken broth
• 1/2 Teaspoon Salt
• dash ground white or black pepper
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1/2 cup minced yellow onion
• 1 cup uncooked medium grain rice

[edit] Procedure

1. In a saucepan, bring chicken broth, salt and pepper to a low simmer, keep warm until needed.
2. In 8" x 8" x 2" pyrex dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes.
3. Add minced onion to pyrex dish, stir to coat with oil, cook in microwave for 4-minutes.
4. Add uncooked rice to pyrex dish, stir to coat with oil, cook in microwave for another 4-minutes.
5. Pour simmering chicken broth into pyrex dish and stir well. Microwave 9-minutes.
6. Stir rice and chicken broth well and microwave another 9-minutes.
7. If a creamier risotto is desired, add 1/4-cup warm water, stir well and microwave for another 2-minutes.

Makes 3 main dish servings or 6 side dish servings.

[edit] Notes, tips and variations

1. 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.
2. As a variation, use 2 1/2-cups chicken broth and 1/2-cup white wine.
3. Freshly grated parmesan cheese may also be added after cooking.