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

Carolyn Williams
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
5 mins
cook:
18 mins
additional:
5 mins
total:
28 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

315 calories; calories from fat 26%; fat 9g; saturated fat 3.6g; protein 25g; carbohydrates 33.5g; fiber 3.5g; cholesterol 55mg; iron 1.3mg; sodium 802mg; calcium 98mg.
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