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| Microwave Risotto |
Hits: 23 |
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Description:
An easier way to do risotto!
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| Date Added: |
April 18, 2012 |
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| Category: |
Sides / Condiments |
Prep. Method: |
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Dish Type: |
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| Serves: |
0 |
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| Prep. Time: |
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Ingredients:
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1/2 cup finely chopped sweet onion
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups low-sodium chicken broth
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup low-sodium chicken broth
Salt and pepper to taste
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Directions:
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- 1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
- 2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste, and serve immediately.
- Gail's notes: I followed this almost all correctly; I missed that I needed another 1/4 c. broth to stir in at the end so I used water and just a splash of half & half (not sure I needed that). And I think I probably ended up stirring in a little more than 1/4 c. at the end. I think it also needed more parm than what I had, I was probably a little short. This probably doesn't take any less time than doing on the stove but you don't have to stand over it stirring continuously! I liked it a lot!
- Here are the other notes/variations that came with the recipe (from Southern Living):
- Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in these applications.
- Cheese-and-Bacon Risotto: Substitute 1 cup freshly shredded extra-sharp Cheddar cheese for Parmesan cheese. Prepare Basic Microwave Risotto as directed, stirring in 3 Tbsp. jarred diced pimiento, drained, with cheese. Sprinkle with 1/4 cup cooked and crumbled bacon and 2 thinly sliced green onions just before serving. Makes 4 servings; Prep: 10 min., Cook: 22 min.
- Green Pea-and-Asparagus Risotto: Prepare Basic Microwave Risotto as directed. Meanwhile, snap off and discard tough ends of 1/2 lb. asparagus, and cut into 2-inch pieces. Saute asparagus in a lightly greased nonstick skillet over medium heat 3 to 4 minutes or until crisp-tender; stir in 1/2 cup frozen sweet green peas, thawed. Stir asparagus mixture, 1 Tbsp. chopped fresh mint, 1 tsp. lemon zest, and 2 tsp. lemon juice into prepared risotto. Serve immediately. Makes 4 servings; Prep: 15 min., Cook: 26 min.
- Portobello-Spinach Risotto: Prepare Basic Microwave Risotto as directed. Meanwhile, saute 1 (8-oz.) package sliced baby portobello mushrooms in 1 Tbsp. hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in 3 cups firmly packed fresh spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto. Serve immediately. Makes 4 servings; Prep: 10 min., Cook: 29 min.
- Parmesan-Squash Risotto: Prepare Basic Microwave Risotto as directed, increasing Parmesan cheese to 1/2 cup. Stir 1 (12-oz.) package frozen cooked squash, thawed and drained, and 3 Tbsp. thinly sliced fresh basil into prepared risotto. Microwave at HIGH 1 minute. Serve immediately. Makes 4 servings; Prep: 10 min., Cook: 23 min.
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Added On: April 18, 2012 |
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