Microwave Risotto – a delicious recipe with chicken broth, salt, ground white, butter, olive oil, yellow onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
2
In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.
3
Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.
627
kcal
Calories
23
g
Fat
41
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups hot chicken broth, 1/2 teaspoon salt, 1 pinch ground white or black pepper, 2 tablespoons butter, and more.
Yes, Microwave Risotto falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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