The highlight of this microwave risotto is the fresh mozzarella. Try not to over-stir when adding the mozzarella, or the cheese will melt too much.

Lorrie Corvin
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
9 mins
cook:
26 mins
total:
35 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.

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  • Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

120 calories; calories from fat 10%; fat 1.3g; saturated fat 0.6g; protein 3.3g; carbohydrates 24.2g; fiber 1.7g; cholesterol 3mg; iron 0.3mg; sodium 470mg; calcium 36mg.
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