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 Microwave cooking > Search results

Microwave risotto

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup arborio rice
2 ounces fresh Parmesan cheese
salt and freshly ground black pepper

Directions:
Put the butter and oil into a deep, non-metal microwave-proof dish. (At every stage, keep the dish uncovered and microwave on high.) Put into the microwave and microwave for 2 minutes. Add the onion and garlic and stir to coat in the butter and oil. Microwave for 4 minutes. Add the rice, stir, then microwave for 4 minutes. Pour in 3 cups of boiling water. Microwave for 9 minutes. Stir well, then microwave for 9 minutes more. Remove from the oven. Let the risotto sit, uncovered, for 5 minutes, to let the rice absorb the rest of the liquid, stirring several times. Flake the Parmesan with a vegetable parer or sharp knife, then stir this in, together with salt and pepper to taste, and serve.  
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