Microwave Risotto Recipes

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:

• 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:

• 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:

• 1. Stir together the oil, garlic and rice in a medium microwavable bowl, and microwave on HIGH, uncovered, for 3 minutes 2. Mix in the broth and the sherry, cover, and microwave on HIGH for 18 minutes. Stir to see if broth is absorbed and risotto is creamy. If not, microwave for another 2 to5 minutes, then stir in the Parmesan cheese and serve. Variation: Mushroom and Tomato Risotto While the Risotto is cooking for 18 minutes in the microwave, I often like to prepare the following condimenti, which I add to the risotto at the same time I add the Parmesan cheese. 2 tablespoons unsalted butter 8 ounces sliced white mushrooms (about 2 cups) or 4 ounces shiitake mushrooms 3 small tomatoes, peeled, seeded and chopped 1/2 cup fresh or defrosted frozen peas 1. Heat the butter in a small skillet over moderate heat. When it begins to foam, add the mushrooms and tomatoes and gently sauté, stirring occasionally for about 5 minutes, until the mushrooms are tender and the liquid from the tomatoes has almost evaporated. Add salt and pepper to taste. Turn off heat and set aside. 2. After approximately 18 minutes, when the rice is tender by still firm, add the condimenti, and stir vigorously to combine with the rice. Serve immediately.

Steps:

• Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
• In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
• Add rice and cook a further 2 minutes in microwave oven.
• Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
• Allow to stand for 5 mins then fold in the romano and butter.
• Sprinkle extra romano on top to serve.
• Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.

Steps:

• Cook shallots and onions on full power 1 minute in 4 ltr dish; add oil, rice, garlic and cook covered on full power for another minute.
• Add 2 cups stock, cook full power 15 mins, stir twice until liquid absorbed.
• Add the remainder of stock and cook on full power 5 minutes.
• Add chicken, baby spinach, peas, evap skim milk, pepper and parmesan and cook covered full power 5 mins or until all stock absorbed.
• Serve with extra parmesan.

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:

• 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.