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Microwave Risotto
Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.
Ingredients
- chicken broth, simmering hot3 cup
- salt1/2 tsp
- white or black pepper, ground white or black1 dash
- butter2 tbsp
- olive oil2 tbsp
- yellow onion, yellow; minced1/2 cup
- medium grain rice, uncooked; medium grain1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
In an oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.
Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.
Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes.
Stir rice and chicken broth well and microwave another 9 minutes.
If a creamier risotto is desired, add ¼ cup () warm water, stir well and microwave for another 2 minutes.