Recipe: Parmesan Risotto

Friday, May 08, 2009


I had some friends over for dinner the other night and wanted to make risotto... but I didn't relish the idea of standing over the stove and stirring and stirring... and stirring. Then I came across this this microwave recipe from Southern Living. I was a bit skeptical, I must admit, but the results were fantastic... so I felt the need to share. You know how much I love delicious, but simple recipes.

Parmesan Risotto

2 T butter
2 T Olive Oil
1/2 Cup Onion, chopped
1 C Arborio Rice, uncooked
3 C Chicken Broth
1/2 C Parmesan, freshly grated
1/4 t Pepper

Microwave butter and oil in a 1/5 quart microwave-safe bowl for 75 seconds (until butter melts). Stir in onion and garlic; cover and microwave for 45 seconds. Stir in rice. Cover and microwave 3 minutes. Add chicken broth; microwave, uncovered for 17 minutes, stopping halfway to stir the mixture. Let stand 5 minutes. Stir in cheese and pepper.

No standing over the stove, no constant stirring. This makes an excellent side dish for just about any meal. If you want, you can always saute mushrooms and spinach (or really any other vegetable) and add it along with the parmesan cheese after the risotto has cooked.

Unfortunately  I was so busy putting food on the table that I neglected to take a photo... so you'll have to excuse the use of a stock photo.

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