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.
Yield: 4 people
Calories: 413kcal
Equipment
- Microwave
- Microwave safe bowl
Materials
- ½ cup chopped sweet onion/Shallot (any onion)
- 2-3 garlic cloves minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup Arborio rice
- 2¾ 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
Instructions
- 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.
Video
Notes
Total rice-to-liquid ratio is 3-1
Nutrition
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