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| Basic Microwave Risotto Recipes |
Ingredients
Original recipe makes 4 servings
- 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 wine
- 1/4 cup grated Parmesan cheese
Directions
- 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.
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