Microwave Risotto
Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.
Ingredients
- 3 cups (750 ml/1.6 pints) simmering hot chicken broth
- ½ teaspoon salt
- 1 dash ground white or black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup (90 g/3.2 oz) minced yellow onion
- 1 cup (125 g/4.4 oz) uncooked medium grain rice
Ingredients for 4 servings (995 g) · the original recipe
Method
- 1
In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
Stovetop - 2
In an oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.
OvenMicrowave - 3
Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.
Microwave - 4
Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
Microwave - 5
Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes.
MicrowaveStovetop - 6
Stir rice and chicken broth well and microwave another 9 minutes.
Microwave - 7
If a creamier risotto is desired, add ¼ cup (60 ml) warm water, stir well and microwave for another 2 minutes.
Microwave
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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