Saturday, August 27, 2016

basic microwave risotto


  • Servings: 4
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 1/2 cups vegetable broth
  • 1 cup uncooked arborio rice
  • 3/4 cup white
  • 1/4 cup grated parmesan cheese


  • 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 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.

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