Tuesday, June 08, 2010

Rec: Basic Microwave Risotto

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 (or white grape juice)
1/4 cup grated Parmesan cheese

In a 3 quart 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 in 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.

Serves 3 to 4
Refrigerate remainder
Can be carefully reheated in microwave

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