Cookbook:Microwave Risotto
| Microwave Risotto | |
|---|---|
| Category | Microwave recipes |
| Servings | 3–6 |
| Time | 40 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice
Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.
Ingredients
[edit | edit source]- 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
[edit | edit source]- In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
- 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.
- 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 (60 milliliters / 2.0 US fluid ounces) warm water, stir well and microwave for another 2 minutes.
Notes, tips, and variations
[edit | edit source]- 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.