Microwave Risotto is a super quick and easy way to make this delicious recipe. Be sure to stir thoroughly every time, and don't try to cut down on the standing time; it's crucial to the success of this dish. And the cooking time will vary depending on the wattage of your microwave oven. This was developed in a 800 watt oven. If yours has less power, you'll need to microwave longer. If your microwave is more powerful, cut the time by 2 minutes each cooking cycle.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1-1/2 cups arborio rice
- 5 cups chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
Preparation:
In 3-quart microwave-safe casserole dish, place olive oil, onion, and garlic. Microwave on high for 3 minutes, remove and stir. Microwave for 2 minutes longer.
Place broth in a microwave-safe large measuring cup and microwave on high power for 3 minutes or until hot. Set aside.
Add rice to onion mixture and stir. Microwave on high for 3 minutes. Then add the hot broth, salt, and pepper; stir.
Cover dish with plastic wrap, venting one corner. Cook on high power for 8 minutes, remove and stir. Cover again and cook on high for 7 minutes. Stir again. Cover again and cook on high for 3 minutes; remove and stir in butter and Parmesan cheese.
Let stand on solid surface, covered, for 5 minutes, then stir again and serve immediately.
