Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.
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This was AMAZING. I followed the directions exactly, except I end up microwaving for 20 minutes. Also, I'm allergic to hard aged white cheeses, like parmesan, so I used Monterey Jack. Yum! This is on the rotation.
I followed the recipe exactly which is very difficult for me normally but I really wanted this to turn out. Cooking in the microwave has always proven to be less than okay in the past. I was certainly surprised when this dish turned out perfectly as written. Just as good as any labor intensive stove top risotto. Great advice given throughout the recipe, especially ensuring you have at least a 2qt. microwave safe dish because of the expanding and boiling aspect. Also not to cover during the cooking. I used medium grain rice since I had on hand and worked well. Served next to a tuscan chicken bake. Really too nice a meal in the end for just a regular week night!
Wow! I can't believe how good this risotto was! We are remodeling our kitchen right now and therefore, do not have a stove. This microwave risotto really hit the spot, and I didn't miss my kitchen for once. I didn't change anything in the recipe.
I royally screwed up during the cooking process because l had guests talking to me and l missed the stirring in the stock and wine step! I stirred in the rice, then proceeded into the 16 minute cooking part. But luckily, l caught it after only about 6 minutes. At that point, my rice was browned, so l ended up with brown risotto, but somehow, it all turned out fine! The texture was creamy, it was cooked perfectly (l added time after putting in the stock to make up for that 6 minute error) and my guests loved it! I probably son't make it on the stove ever again because who has time to stand and stir for 30 minutes?? Especially when the results from the microwave, even with a major misstep, are so perfect!
I can't believe how easy and DELICIOUS this was. I made it for guests and everyone at the table went back for seconds and commented how good it was. They were all shocked it was made in the microwave! I added mushrooms instead of asparagus otherwise I followed the recipe exactly. I served it with planked salmon and CL grilled peach salad. YUMMY
I have to admit that I was very skeptical about even attempting this recipe. Good risotto from a microwave? No way! But, I'm so pleased that you proved me wrong. The technique worked like a charm. The texture of the rice was wonderfully creamy and so full of flavor. Now I'm looking forward to adapting my other risotto recipes to work in the microwave too!
I was very skeptical about cooking a risotto in the microwave since I know what it takes to make one from scratch on the stove. I was pleasantly surprised when I took this out of the microwave after it's last interval and saw that it was nice and creamy. And it tasted just about as good as a long-cooked risotto. I was able to cook the remainder of the meal while this microwaved so that everything was ready at the same time. This is a life saver for weeknight dinners!
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