If all the stirring, and stirring and stirring has discouraged you from making creamy risotto, then read on. This simple recipe cooks up in the microwave all by itself in about 20 minutes. You can add different ingredients to the basic recipe and come up with countless variations.
| Yield: | 4 servings |
| Ingredients | |
| 3 tablespoons butter 1 clove garlic, minced 1 onion, chopped 1 1/2 cups vegetable broth 1 cup uncooked Arborio rice 3/4 cup white wine 1/4 cup grated Parmesan cheese | |
- In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
- Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
- Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
- Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 370 cal | Total Fat: | 10.7 g | Cholesterol: | 28 mg | |||
| Sodium: | 380 mg | Carbohydrates: | 50.1 g | Fiber: | 1.9 g | |||
| Protein: | 7.5 g | |||||||
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