Microwave Mushroom Risotto recipe

Ingredients:

¼ lb of mushrooms, chopped.
3 cups of chicken broth.
1 cup of arborio rice.
4 tablespoons of onion, chopped.
2 tablespoons of butter.
2 tablespoons of olive oil.
Salt, to taste.
Parmesan cheese.

Directions:

Place the butter and the olive oil in a microwaveable casserole with cover. Microwave on full power for 30 seconds.

Add the chopped onions and mushrooms. Stir to coat; then microwave on full power for 5 minutes.

Stir in the rice; then cook on full power for another 2 minutes 30 seconds.

Stir in the chicken broth; then cook on full power for another 15 minutes, stirring halfway.

Add salt to taste, then serve with parmesan cheese.

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Conversions
lbabout 113g (113.3975 grams based on 453.59 grams in a pound)
3 cupsabout 710ml (709.77 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: April 18, 2006