Joellas Micro Risotto Recipes

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe 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 on 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.

JOELLA'S MICRO RISOTTO

Steps:

• Put olive oil & butter in a 10" glass or ceramic quiche dish. Zap on high for 2 minutes. Stir in onion & rice and zap on high again for 2 minutes. Stir in broth and zap on high for 10 minutes. Stir and zap on high again for 10 minutes. Let sit for a few minutes so the rice can absorb any additional liquid. Add any additional ingredients and the parmesan cheese and pepper.

CHICKEN RISOTTO IN MICROWAVE

Steps:

• Cook shallots and onions on full power 1 minute in 4 ltr dish; add oil, rice, garlic and cook covered on full power for another minute.
• Add 2 cups stock, cook full power 15 mins, stir twice until liquid absorbed.
• Add the remainder of stock and cook on full power 5 minutes.
• Add chicken, baby spinach, peas, evap skim milk, pepper and parmesan and cook covered full power 5 mins or until all stock absorbed.
• Serve with extra parmesan.