All Recipes Main Dish Recipes Rice Risotto Recipes

Ingredients

3 cups hot chicken broth ½ teaspoon salt 1 pinch ground white or black pepper 2 tablespoons butter 2 tablespoons olive oil ½ cup minced yellow onion 1 cup uncooked medium grain white rice ¼ cup freshly grated Parmesan cheese

Nutrition Info

211.2 calories carbohydrate: 27.3 g cholesterol: 13.1 mg fat: 9.5 g fiber: 0.7 g protein: 3.6 g saturatedFat: 3.7 g servingSize: - sodium: 273 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
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.
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.

6 servings

Easy to make Risotto using the microwave. A lot of stirring is not necessary when making risotto in the microwave, it does most of the work.