Cookbook:Microwave Risotto

Microwave Risotto
Category	Microwave recipes
Servings	3–6
Time	40 minutes
Difficulty

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

Ingredients

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

Procedure

1. In a saucepan, bring chicken broth, salt and pepper to a low simmer, and 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 dish, stir to coat with oil, and cook in microwave for 4 minutes.
4. Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
5. Pour simmering chicken broth into the 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 variations

• 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.
• 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.
• Freshly-grated Parmesan cheese may also be added after cooking.