Microwave Mushroom Risotto
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.