Microwave Risotto Recipe

Free Recipe Microwave Risotto

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Microwave Risotto Recipe

1 ts Olive oil
1 ts Butter
4 tb Yellow onion; minced
1/2 c Arborio rice
1-1/2 c Chicken broth
1 oz Parmesan cheese; grated
Black pepper; to taste

Microwave Risotto Preparation

1) In a 9-inch pie pan, microwave oil and butter on high for 2 minutes. Add onion and rice and microwave on high for 2 minutes. 2) Add the broth, and microwave on high for 16 minutes, stirring once halfway through cooking. Stir in parmesan* and pepper. Let stand, covered, 3 minutes. Options: Use alternative liquids (stocks, tomato juice, etc.). Add vegetables, herbs, raw or cooked seafood or meats. Times will not change. If you use a thicker liquid (e.g., tomato juice) use more of it. If you use dried mushrooms, add about 2 tbsp liquid more per serving. If you use dried herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes before end. * Use a good parmesan and grate it yourself. NOTES : A great way to make a creamy risotto without all the work. Recipe by: New York Times-Barbara Kafka Posted to EAT-L Digest by Deborah Kirwan <dkkirwan@CREIGHTON.EDU> on Feb 4, 1998

Cooking Temperature:

Recipe Serves: 2

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