Microwave Risotto

Easy Microwave Risotto

Cooking Risotto in the microwave is a different way to make a delicious labor-intensive dish. It is very easy. You can do other things in the kitchen while the risotto is in the microwave.

Risotto is one of the few comfort foods in the world that provide this level of savory creaminess. Yet for all its simplicity, risotto has gotten a bad rap as a difficult dish to cook. In reality, it is very easy to produce tasty risotto in a microwave.

Microwave Risotto
Risotto in the Microwave

Microwave Risotto Reputation

Much of risotto’s reputation as a problematic food comes from risotto purists who think you should stand over a hot stove for 45 minutes, while stirring endlessly. As far as I’m concerned, risotto needs to only be two things: rich and savory. You can achieve this several ways and with multiple combinations.

Microwave Risotto

Microwave Risotto

Learn how to make risotto in the microwave. No more standing and stirring for 30 minutes. This recipe is easy and allows you to do other things while preparing a meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Microwave, Risotto
Servings: 4 people
Calories: 413kcal


  • Microwave
  • Microwave safe bowl


  • ½ cup chopped sweet onion/Shallot (any onion)
  • 2-3 garlic cloves minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • cups chicken broth or Vegetable broth
  • ¼ cup dry white wine Total rice-to-liquid ratio is 3-1
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup chopped asparagus bite sized pieces
  • Zest of one lemon
  • Optional substitutions for Asparagus include Mushrooms, peas and most any veggie
  • Extra ¼ to ½ cup chicken broth or Vegetable broth if needed
  • Basil cut into chiffonade ribbons
  • Salt and pepper to taste


  • Stir the first 4 ingredients into a medium-size microwave-safe container/bowl.
  • Microwave on HIGH 2 minutes.
  • Add in the Arborio rice, stir to coat it
  • Microwave on HIGH 2 minutes.
  • Stir in 2¾ cups broth and ¼ cup wine.
  • Cover tightly with plastic wrap. (Do not vent).
  • Microwave on HIGH 8 minutes.
  • Carefully stir bowl (to combine the mixture), and
  • Microwave on HIGH another 8 minutes. (This step is where you would add any veggies)
  • Carefully remove and discard plastic wrap.
  • Stir in cheese and ¼ cup chicken broth (if needed), stirring 30 seconds to 1 minute or until creamy.
  • Zest one lemon and stir to combine
  • Season with salt and pepper to taste,
  • Top with basil chiffonade ribbons and serve immediately.



Total rice-to-liquid ratio is 3-1


Serving: 1cup | Calories: 413kcal | Carbohydrates: 54g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.9g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 1451mg | Potassium: 343mg | Fiber: 1.5g | Sugar: 4.7g | Vitamin A: 72IU | Calcium: 150mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Making risotto in a microwave will strike a lot of people as a kind of heresy – if you’re not stirring, it ain’t risotto. But if you measure the liquid and the rice carefully, in the correct portions, this will come together in minutes without stirring.

Microwave risotto
Microwave Risotto

Microwave Risotto with Asparagus
Microwave Risotto with Asparagus

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If you like this Risotto recipe and video, try our recipe for Tuscan Beans

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