Cookbook:Microwave Risotto

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Cookbook | Ingredients | Recipes | Rice

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

Ingredients[edit | edit source]

  • 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

Procedure[edit | edit source]

  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" an oven proof dish (or 10" quiche dish), heat oil and butter in microwave for 2-minutes.
  3. Add minced onion to the oven proof dish, stir to coat with oil, cook in microwave for 4-minutes.
  4. Add uncooked rice to the oven proof dish, stir to coat with oil, cook in microwave for another 4-minutes.
  5. Pour simmering chicken broth into the oven proof 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.

Notes, tips and variations[edit | edit source]

  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.