Cookbook:Microwave Risotto

Cookbook | Ingredients | Recipes | Rice

Microwave Risotto
Category Microwave recipes
Servings 3-6
Time 40 minutes

Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.


Makes 3 main dish servings or 6 side dish servings.

  • 3 cups (750 milliliters / 1.6 US pints) simmering hot chicken broth
  • ½ teaspoon salt
  • dash ground white or black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup (90 grams / 3.2 ounces) minced yellow onion
  • 1 cup (125 grams / 4.4 ounces) uncooked medium grain rice


  1. In a saucepan, bring chicken broth, salt and pepper to a low simmer, keep warm until needed.
  2. In an 8×8×2-inch (20×20×5.1-cm) oven proof dish (or 10-inch (25 cm) quiche dish), heat oil and butter in microwave for 2 minutes.
  3. Add minced onion to the oven proof dish, stir to coat with oil, cook in microwave for 4 minutes.
  4. Add uncooked rice to the oven proof dish, stir to coat with oil, cook in microwave for another 4 minutes.
  5. Pour simmering chicken broth into the oven proof dish and stir well. Microwave 9 minutes.
  6. Stir rice and chicken broth well and microwave another 9 minutes.
  7. If a creamier risotto is desired, add ¼ cup (60 milliliters / 2.0 US fluid ounces) warm water, stir well and microwave for another 2 minutes.

Notes, tips and variationsEdit

  1. For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval.
  2. As a variation, use 2½ cups (625 milliliters / 1.32 US pints) chicken broth and ½ cup (125 milliliters / 4.2 US fluid ounces) white wine.
  3. Freshly grated Parmesan cheese may also be added after cooking.