Easy Chicken Carbonara Risotto

This microwave version of risotto is a little quicker to prepare than the traditional recipe because it doesn't have to be continually stirred.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 18 Minutes
Other: 5 Minutes

Nutritional Information

Calories 315
Caloriesfromfat 26 %
Fat 9 g
Satfat 3.6 g
Protein 25 g
Carbohydrate 33.5 g
Fiber 3.5 g
Cholesterol 55 mg
Iron 1.3 mg
Sodium 802 mg
Calcium 98 mg


2 tablespoons light stick butter
1 teaspoon olive oil
1 cup Arborio rice
1/2 cup chopped onion
1 tablespoon bottled minced garlic
3 cups fat-free, less-sodium chicken broth
1 (8-ounce) package presliced mushrooms
2 cups chopped skinless, boneless rotisserie chicken
1 cup frozen green peas
1/2 cup chopped green onions
4 slices center-cut bacon
1/2 cup grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper


1. Place butter and oil in an 8-inch square baking dish; microwave at HIGH 30 seconds. Stir in rice, onion, and garlic. Microwave at HIGH 2 minutes, stirring once. Stir in chicken broth; microwave at HIGH 6 minutes, stirring once. Stir in mushrooms; microwave at HIGH 6 minutes. Stir in chicken, peas, and green onions; microwave at HIGH 1 1/2 minutes. Cover and let stand 5 minutes.

2. Microwave bacon at HIGH for 2 minutes or until crisp. Crumble and add to risotto. Stir in Parmesan cheese, salt, and pepper.


Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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