Microwave Risotto Primavera Recipes

MICROWAVE RISOTTO

Steps:

• In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
• Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
• Add the chicken broth and return bowl to microwave. Cook the rice on high for 18 minutes, stirring once half way through. Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
• Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
• Add the cheese. Add salt and pepper to taste.
• Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.

MICROWAVE RISOTTO

Steps:

• heat butter and oil in pie dish, uncovered for 2 minutes on hi.
• add onion, stir, cook for 4 minutes on hi.
• stir in rice to coat, cook 4 minutes on hi.
• mix saffron into broth, add to rice, cook on hi for 9 minutes.
• stir and cook on hi for 9 minutes more.
• let sit for a few mins, add salt, pepper and cheese.

BASIC MICROWAVE RISOTTO

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.

MICROWAVE ASPARAGUS AND LEMON RISOTTO

Steps:

• 1. Combine first 4 ingredients in a 2 quart microwave-safe glass bowl. Microwave at High for 3 minutes. Stir in rice; microwave at High 3 minutes
• 2. Stir in stock and wine; microwave at high 16 minutes, stirring for 30 seconds every 4 minutes.
• 3. Add asparagus; microwave at high for 2 minutes. Stir in rind, juice, salt, pepper, and half of the cheese. Top with the remaining cheese.

RISOTTO PRIMAVERA

Steps:

• Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
• Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
• Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
• Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
• Serve with additional Parmesan cheese.

RISOTTO PRIMAVERA

Steps:

• In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
• Add uncooked rice.
• Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
• Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
• Slowly add one cup of the broth to the rice mixture, stirring constantly.
• Cook and stir over medium heat until liquid is absorbed.
• Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
• Add cheeses and stir until well blended.
• Garnish, if desired, with fresh parsley and diced tomato.

RISOTTO PRIMAVERA

Steps:

• In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
• Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
• Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.