Microwave risotto is a great option for anyone who doesn’t want to spend their entire Sunday in the kitchen. This recipe is easy, flavorful, and can be made with ingredients you already have in your pantry. It’s also a healthy alternative to rice or pasta dishes that are typically served at dinner time.
The best part about this dish? You only need four simple steps! After following these instructions, I guarantee your family will love it too!
Recipe Summary test Servings: 4 Yield: 4 servings
1 ½ cups vegetable broth
1 clove garlic, minced
3 tablespoons butter
1 cup uncooked Arborio rice
¾ cup white wine
1 onion, chopped
¼ 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 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.
Per Serving: 368 calories; protein 7.1g; carbohydrates 51.8g; fat 10.6g; cholesterol 28.4mg; sodium 333mg.