Microwaved risotto

    Microwaved risotto

    Recipe photo: Microwaved risotto
    4

    Microwaved risotto

    (258)
    35min


    255 people made this

    About this recipe: This risotto is quick and easy to make. You also won't have to stand over the hob stirring constantly. Enjoy as a side dish or a main course.

    Ingredients
    Serves: 4 

    • 50g butter
    • 1 clove garlic, finely chopped
    • 1 onion, chopped
    • 350ml vegetable stock
    • 230g uncooked Arborio (risotto) rice
    • 175ml white wine
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a 3 litre, microwave-safe casserole dish, combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
    2. Place vegetable stock in another microwave-safe dish. Heat on microwave until the stock is hot but not boiling, about 2 minutes.
    3. Stir the rice and stock into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
    4. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (258)

    Reviews in English (206)

    0

    Really liked this recipe and it certainly makes risotto much easier! I made a much smaller portion (for one) and so reduced my microwave heat and also took it out periodically to stir and it turned out very nice.  -  10 Sep 2012

    by
    147

    I'm a huge fan of Microwave risotto. Having experimented over time, I now add a dash of light cream at the end and stir it through and this makes a big difference and brings it closer to a traditionally made risotto. I vary the recipe depending on what I have in the fridge and often add semi-dried tomato, cherry tomatoes, mushrooms, onion, baby spinach, a can of chopped tomatoes (including the liquid), cheese or chicken. Very versatile.  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    63

    This was an extremely easy recipe to make and everybody who tasted it thought that it was delish. I added sauteed mushrooms and, as one of the other reviewers suggested, caramelized the onions and added them in the last few minutes of cooking instead of throwing them in raw with the rice. I did have to cook the rice an extra five minutes in order to cook the rice through. I would also suggest checking up on the rice and mixing it halfway through both times of cooking. If the rice appears a little dry just add more water or wine. Sauteed mushrooms in wine and butter seasoned with salt and pepper are a great touch. *I kept the lid on though not very tightly just to cover up but still letting the steam from cooking come through* Overall, a delicious meal to prepare in little time!  -  31 Aug 2006  (Review from Allrecipes US | Canada)

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