Microwave Mushroom Risotto

4
Servings
10m
Prep Time
13m
Cook Time
23m
Ready In


"I found this on the Kraft site, I like it because it's easy and quite good I also like the fact that I don't have to turn my stove top on but you could also cook it on top of the stove"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (182.4 g)
  • Calories 353.4
  • Total Fat - 10.5 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 33.4 mg
  • Sodium - 740.5 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.7 g
  • Protein - 14.8 g
  • Calcium - 101.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.3 mg

Step 1

Combine butter, onion and mushrooms in medium microwave-safe casserole dish; cover with lid. Microwave on HIGH 2 to 3 minutes until onion is crisp-tender, stirring after each minute.

Step 2

Add in rice; stir to evenly coat. Stir in hot broth. Microwave, covered, 4 to 6 minutes or until broth comes to a boil; stir. Microwave, covered, on MEDIUM 7 to 9 minutes or until broth is absorbed. (Rice should be tender, but firm.) STIR in cheese. Season with salt and pepper. Let stand, covered, 5 minutes before serving.

Tips & Variations


No special items needed.

Related

QueenBea

I was quite impressed with this recipe. This turned out perfectly. thanks for sharing this here with us. Made for the Billboard Recipe Tag Game.

review by:
(29 Nov 2012)

CookingAdventurer

Really quite good for something that's made in the microwave, I can't say it's better than the stove top method but something I would make again, thanks!

(12 Aug 2012)