Basic Microwave Risotto Recipes

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BASIC MICROWAVE RISOTTO



Basic Microwave Risotto image

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.

Provided by Drasaid

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 ½ cups vegetable broth
1 cup uncooked Arborio rice
¾ cup white wine
¼ cup grated Parmesan cheese

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  • Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  • 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.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g

MICROWAVE MUSHROOM RISOTTO



Microwave Mushroom Risotto image

Here is a risotto that doesn't demand you spend 30 minutes stirring a hot pot. We start with an earthy broth made with dried mushrooms, then add fresh mushrooms and Arborio rice. One stir and, minutes later, you'll have the easiest, creamiest risotto imaginable.

Provided by Food Network Kitchen

Time 40m

Yield 4 appetizer servings or 2 main-dish servings

Number Of Ingredients 13

1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 1/2 cups low-sodium chicken broth, plus more if needed
1 large shallot, finely diced (about 1/3 cup)
2 cloves garlic, minced
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
4 tablespoons unsalted butter, cut into tablespoon-size pieces
Kosher salt
1 1/4 cups Arborio rice
1/3 cup dry white wine
1 sprig fresh thyme
1/4 cup grated Parmesan, plus more for garnish
1 tablespoon chopped fresh parsley

Steps:

  • Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
  • Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
  • Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.

BASIC MICROWAVE RISOTTO



Basic Microwave Risotto image

Provided by twbart72

Time 29m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cup vegetable broth
1 cup uncooked arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes). Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes. 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.

Nutrition Facts :

SIMPLE MICROWAVE RISOTTO



Simple Microwave Risotto image

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.

Provided by DrGaellon

Categories     Short Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
1 garlic clove, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked arborio rice
3/4 cup white wine
1/4 cup grated parmesan cheese

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  • Place vegetable broth in a second microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  • 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.

Nutrition Facts : Calories 331.6, Fat 10.7, SaturatedFat 6.6, Cholesterol 28.4, Sodium 160.6, Carbohydrate 44, Fiber 1.8, Sugar 1.7, Protein 6.1

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