Microwaverisotto Recipes

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MICROWAVE RISOTTO

I've always wanted to make risotto but thought it was too much work. This is a simple version from the cookbook Midnight Snacks.

Provided by GothicGranola

Categories     Short Grain Rice

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 7



Microwave Risotto image

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.

Nutrition Facts : Calories 763.6, Fat 30.6, SaturatedFat 7.6, Cholesterol 25.2, Sodium 856.8, Carbohydrate 95.8, Fiber 3.4, Sugar 7.3, Protein 23.5

1 small onions or 2 shallots, chopped
3 tablespoons extra virgin olive oil or 3 tablespoons butter
1 cup arborio rice
3 cups chicken stock
1/2 cup grated parmigiano-reggiano cheese
salt & freshly ground black pepper, to taste
milk (optional) or cream (optional)

MICROWAVE RISOTTO

this is from barbara kafka's "microwave gourmet". i make it often, it's so easy. no stirring like the traditional recipe. add an extra cup of water if you like yours creamier.

Provided by chia2160

Categories     Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



microwave risotto image

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.

Nutrition Facts : Calories 224.4, Fat 9.4, SaturatedFat 3.4, Cholesterol 10.2, Sodium 532.5, Carbohydrate 28.2, Fiber 1.2, Sugar 1, Protein 5.6

2 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped onion
1 cup arborio rice
4 cups chicken broth
3 -5 saffron strands
salt and pepper
grated parmesan cheese (optional)

MICROWAVE MUSHROOM RISOTTO

Here is a risotto that doesn't demand you spend 30 minutes stirring a hot pot. We start with an earthy broth made with dried mushrooms, then add fresh mushrooms and Arborio rice. One stir and, minutes later, you'll have the easiest, creamiest risotto imaginable.

Provided by Food Network Kitchen

Time 40m

Yield 4 appetizer servings or 2 main-dish servings

Number Of Ingredients 13



Microwave Mushroom Risotto image

Steps:

  • Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
  • Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
  • Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.

1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 1/2 cups low-sodium chicken broth, plus more if needed
1 large shallot, finely diced (about 1/3 cup)
2 cloves garlic, minced
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
4 tablespoons unsalted butter, cut into tablespoon-size pieces
Kosher salt
1 1/4 cups Arborio rice
1/3 cup dry white wine
1 sprig fresh thyme
1/4 cup grated Parmesan, plus more for garnish
1 tablespoon chopped fresh parsley

BASIC MICROWAVE RISOTTO

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.

Provided by Drasaid

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 4

Number Of Ingredients 7



Basic Microwave Risotto image

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  • Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  • Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 ½ cups vegetable broth
1 cup uncooked Arborio rice
¾ cup white wine
¼ cup grated Parmesan cheese

MICROWAVE RISOTTO PRIMAVERA

A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 7



Microwave risotto primavera image

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.

Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium

350g risotto rice
175ml white wine
850ml hot vegetable stock
500g frozen pea and bean mix (available in Waitrose)
100g pack asparagus tips
100g soft goat's cheese , or vegetarian alternative
handful of mint leaves, roughly torn

MICROWAVE MUSHROOM & CHEESE RISOTTO

Make and share this Microwave Mushroom & Cheese Risotto recipe from Food.com.

Provided by Redsie

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Microwave Mushroom & Cheese Risotto image

Steps:

  • Place butter in 9-inch square glass baking dish. On HIGH: Melt butter. Add mushrooms, onions and garlic. Stir to coat. Cook, uncovered, for 5 minutes.
  • Add rice, chicken broth and wine (if used). Cook uncovered, until rice is tender (about 20 to 30 minutes). Stir once halfway through cooking. If rice isn't moist enough, add more broth towards the end.
  • Remove from microwave. Stir in Cheddar. Let stand 5 minutes.
  • Sprinkle with Parmesan and parsley if desired.

Nutrition Facts : Calories 410.9, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.9, Sodium 605.3, Carbohydrate 45.7, Fiber 2.4, Sugar 3, Protein 14.8

2 tablespoons butter
3 cups sliced mushrooms
2/3 cup chopped onion
1 large garlic clove, minced
1 cup arborio rice or 1 cup italian-style rice
2 cups chicken broth
1/2 cup dry white wine or 1/2 cup additional broth
1 cup grated cheddar cheese

SALLE'S MICROWAVE RISOTTO

From Cooking Light, May 1995. An easy risotto made in the microwave with sun-dried tomatoes and green chiles.

Provided by lazyme

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Salle's Microwave Risotto image

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.

Nutrition Facts : Calories 284.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 7.6, Sodium 1478.2, Carbohydrate 45.2, Fiber 2.5, Sugar 3.4, Protein 7.8

1/2 cup boiling water
1/4 cup sun-dried tomato, chopped, without oil
1 tablespoon butter
1 tablespoon olive oil
1/3 cup onion, minced
1 cup arborio rice, uncooked
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 (4 1/2 ounce) can diced green chilies, drained

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