Microwave Risotto Primavera Recipes

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.

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.

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:

• Put peas & carrots in a 1-qt casserole dish with 2 tablespoons of water, cover with plastic wrap, and vent.
• Microwave until the peas & carrots are tender (3-4 minutes on HIGH).
• Drain and set aside.
• Put vegetable broth in a 1.5-qt casserole dish with 2 cups + 2 tablespoons of water; microwave uncovered until broth simmers (5-6 minutes on HIGH).
• Put onions in a 3-qt casserole dish with olive oil and microwave uncovered for 1 minute on HIGH.
• Mix in rice, salt and vegetable broth.
• Cover with heavy duty plastic wrap and vent.
• Microwave until mixture boils (about 5 minutes on HIGH).
• Microwave 10 minutes on MEDIUM (50% power); mix well.
• Microwave on MEDIUM LOW (30% power) until mixture is creamy and rice is tender (about 7 minutes).
• In a large skillet, stir ham and mushrooms over medium-high heat until ham begins to brown (3-5 minutes).
• Mix together dillweed, parsley, basil, thyme, and chervil.
• Add vegetables and ham to rice mixture, and season the with the mixed seasonings.
• Toss gently, cover and let stand for 5 minutes.
• Mix in cheese and pepper, and serve hot.

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:

• In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
• Add uncooked rice.
• Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
• Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
• Slowly add one cup of the broth to the rice mixture, stirring constantly.
• Cook and stir over medium heat until liquid is absorbed.
• Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
• Add cheeses and stir until well blended.
• Garnish, if desired, with fresh parsley and diced tomato.

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:

• If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
• Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
• Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won't be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line
• After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too - when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy - overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.