Microwave Mushroom Risotto Recipes

QUICK MUSHROOM RISOTTO

Steps:

• In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
• In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
• Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)

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.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

MICROWAVE MUSHROOM & CHEESE RISOTTO

Steps:

• Place butter in 9-inch square glass baking dish. On HIGH: Melt butter. Add mushrooms, onions and garlic. Stir to coat. Cook, uncovered, for 5 minutes.
• Add rice, chicken broth and wine (if used). Cook uncovered, until rice is tender (about 20 to 30 minutes). Stir once halfway through cooking. If rice isn't moist enough, add more broth towards the end.
• Remove from microwave. Stir in Cheddar. Let stand 5 minutes.
• Sprinkle with Parmesan and parsley if desired.

MUSHROOM RISOTTO

Steps:

• Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.
• Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat.
• When the rice is cooked stir in the mushroom mixture and Parmesan and serve.

MICROWAVE RISOTTO PRIMAVERA

Steps:

• Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
• Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

MUSHROOM & SPINACH RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

MICROWAVE TOMATO RISOTTO

Steps:

• Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
• In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
• Add rice and cook a further 2 minutes in microwave oven.
• Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
• Allow to stand for 5 mins then fold in the romano and butter.
• Sprinkle extra romano on top to serve.
• Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.