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3 cups - hot
1/2 tsp - salt
1 pinch - ground white or black pepper
2 tbsp -
2 tbsp -
1/2 cup - minced yellow
1 cup - uncooked medium grain white
1/4 cup - freshly grated Parmesan cheese
How to Make Microwave Risotto
Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 mins.
Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more mins.
Add the uncooked rice, and stir to coat with oil. Cook for another 4 mins.
Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 mins.
Stir, then microwave for another 9 mins.
If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes.
Stir in the Parmesan cheese as soon as it comes out of the microwave and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.