microwave risotto

Microwave Risotto

by TastefullyJulie on March 22, 2012

Microwave risotto
Psst. I have a secret to tell you. Come here. Closer…

I’ve never made real risotto.

There. I’m glad I got that off my chest. My name is Julie, and I’m a foodie who doesn’t know how to make risotto.

It’s not exactly that I don’t know how to make it. I realize the technique is in the stirring. All that constant stirring of the rice breaks up the starch and the end result should be a wonderfully creamy bowl of heaven. I’m just not down with all that stirring. I make mine in the (gasp) microwave.

I really hope Gordon Ramsey never sees this.

I guess it’s because I have always served risotto as a side, so I’m too busy with the other details of dinner to stand at the stove stirring for 30 minutes. If and when I ever do make a risotto main dish, I will most definitely do it up the correct way.

This microwave risotto is incredibly easy and makes a delicious weeknight side dish. The flavor goes with just about any main dish. You could also jazz it up by adding mushrooms or asparagus, or whatever else you like. If you’re accustomed to regular risotto and this one doesn’t seem creamy enough, you can stir in a splash of half-and-half at the end. Go ahead, no one will judge you.

5.0 from 1 reviews

Microwave Risotto
Recipe type: Side
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1½ cups vegetable broth, plus extra if needed
  • 1 cup uncooked Arborio rice
  • ¾ cup white wine
  • ¼ cup grated Asiago cheese

Instructions
  1. In a small pan, melt butter over medium heat and saute the garlic and onions for about 2 minutes.
  2. In a 3-quart microwave safe dish (I use a pyrex bowl) heat the vegetable broth for 2 minutes.
  3. Stir the garlic and onion mixture and uncooked rice into the bowl of broth. Cover tightly and microwave on high for 6 minutes.
  4. Stir in the wine, cover, and cook for 10 minutes more.
  5. Since all microwaves are different, if the rice is not fully cooked add ¼ cup broth and cook for another 2 minutes.
  6. Stir in the cheese and serve.

 

microwave risotto
Adapted from Allrecipes

{ 7 comments… read them below or add one }

1 Chung-Ah | Damn Delicious March 22, 2012 at 10:28 am

Risotto is an absolute pain to make. I’ve only made it twice so far and I really do love it but it’s just too much work. But now I have a microwaveable version I can just whip up! And I love how adaptable it is. Can’t wait to try this on a weeknight!

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2 Lorrie March 22, 2012 at 10:39 am

I am sooooo trying this!

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3 Sando March 22, 2012 at 10:41 am

Anytime I see a recipe for an easier way to make risotto, I am all about it! The whole stand there and break my arm stirring and stirring, just isn’t too appealing! I just made a baked version last night, and it was terrific. Can’t wait to try your way!

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4 Abby March 22, 2012 at 12:35 pm

I’ve never made risotto either! Well…I guess I tried once…epic fail. Love that this has all the ingredients of the usual risotto (wine, etc). Must try it :)

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5 Brianne @ Cupcakes & Kale Chips March 22, 2012 at 8:24 pm

This sounds awesome! Though I do love some traditional risotto, but I only make it if it is the main part of the meal. Like you said, too much trouble for just a side.

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6 Stephanie March 25, 2012 at 11:27 am

I’ve never made risotto in the microwave! This sounds so easy. I won’t tell anyone ;)
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7 Ed October 14, 2013 at 2:24 am

Made this for some friends who had just moved into their first home and had no oven yet! Used only ‘store cupboard’ ingredients i.e. dried onion and granulated garlic as opposed to fresh and melted the butter in the microwave. Worked really well and went down a treat, will be making again for sure :-)

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