Microwave Risotto With Peas And Parmigiano Reggiano Cheese Recipes

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Steps:

• Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
• Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

Steps:

• In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
• Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
• Add the chicken broth and return bowl to microwave. Cook the rice on high for 18 minutes, stirring once half way through. Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
• Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
• Add the cheese. Add salt and pepper to taste.
• Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.

Steps:

• heat butter and oil in pie dish, uncovered for 2 minutes on hi.
• add onion, stir, cook for 4 minutes on hi.
• stir in rice to coat, cook 4 minutes on hi.
• mix saffron into broth, add to rice, cook on hi for 9 minutes.
• stir and cook on hi for 9 minutes more.
• let sit for a few mins, add salt, pepper and cheese.

Steps:

• Soak dried mushrooms in very hot water.
• Heat chicken stock to a simmer in a saucepan.
• Chop onion. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot. Add onion, and saute until it begins to take on a little color.
• Meanwhile, wash and slice fresh mushrooms and add to onion.
• Add rice to mixture, and stir until it is well coated.
• Add wine, and stir until it cooks away, about 2 minutes.
• Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
• Continue adding broth as it is absorbed into the rice, stirring often.
• Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
• Add peas and cook a minute, until they are tender.
• Grate cheese. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve. Top with cheese.

Steps:

• Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
• Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

Steps:

• Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
• Combine butter and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes.
• Stir in onion; microwave at HIGH 3 minutes.
• Stir in rice; microwave at HIGH 2 minutes.
• Stir in broth, salt, and pepper; microwave at HIGH 9 minutes.
• Stir in tomatoes and chiles; microwave at HIGH 8 minutes.