Microwave risotto

Yield: 2 Servings

Measure Ingredient
1 teaspoon Olive oil
1 teaspoon Butter
4 tablespoons Yellow onion; minced
½ cup Arborio rice
1½ cup Chicken broth
1 ounce Parmesan cheese; grated
\N \N Black pepper; to taste
\N 3 minutes.

1) In a 9-inch pie pan, microwave oil and butter on high for 2 minutes. Add onion and rice and microwave on high for 2 minutes.

2) Add the broth, and microwave on high for 16 minutes, stirring once halfway through cooking. Stir in parmesan* and pepper. Let stand, covered, Options: Use alternative liquids (stocks, tomato juice, etc.). Add vegetables, herbs, raw or cooked seafood or meats. Times will not change.

If you use a thicker liquid (e.g., tomato juice) use more of it. If you use dried mushrooms, add about 2 tbsp liquid more per serving. If you use dried herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes before end.

* Use a good parmesan and grate it yourself.

NOTES : A great way to make a creamy risotto without all the work.

Recipe by: New York Times--Barbara Kafka Posted to EAT-L Digest by Deborah Kirwan <dkkirwan@...> on Feb 4, 1998

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