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| Microwave Risotto Recipe |
Category: Rice / Italian
Rating:
N/A
Servings: 2
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Ingredients
1 teaspoon olive oil
1 teaspoon butter
4 tablespoon yellow onion; minced
1/2 cup arborio rice
1 1/2 cup chicken broth
1 oz parmesan cheese; grated
1 black pepper; to taste
Cooking Directions:
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, 3 minutes.
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
italian,rice
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