Microwave Risotto recipe (Microwave)


Yield: 6 servings

3 cups hot chicken broth
½ teaspoons salt
1 pinch ground white or black pepper
2 tablespoons butter
2 tablespoons olive oil
½ cups minced yellow onion
1 cup uncooked medium grain white rice
¼ cups freshly grated Parmesan cheese

Posted by Kristine on Feb 18, 2008


Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.

In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.

Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add ¼ cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.

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