Cookbook:Microwave Risotto

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Cookbook | Ingredients | Recipes | Rice

Microwave Risotto
CategoryMicrowave recipes
Time40 minutes

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
  2. In an 8×8×2-inch (20×20×5.1-cm) oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.
  3. Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.
  4. Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
  5. Pour simmering chicken broth into the 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 ¼ cup (60 milliliters / 2.0 US fluid ounces) warm water, stir well and microwave for another 2 minutes.

Notes, tips, and variations[edit | edit source]

  • 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.
  • As a variation, use 2½ cups (625 milliliters / 1.32 US pints) chicken broth and ½ cup (125 milliliters / 4.2 US fluid ounces) white wine.
  • Freshly-grated Parmesan cheese may also be added after cooking.