Microwave Risotto
Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.
Source and licence
"Microwave Risotto" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Microwave_Risotto, revision 4517962), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Microwave_Risotto&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517962
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
- In an oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.
- Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.
- Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
- Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes.
- Stir rice and chicken broth well and microwave another 9 minutes.
- If a creamier risotto is desired, add ¼ cup () warm water, stir well and microwave for another 2 minutes.