Microwave Risotto

  • Recipe By
  • Published Aug 14th
  • Ready In45m
  • Servings6
  • Calories211
Easy to make Risotto using the microwave. A lot of stirring is not necessary when making risotto in the microwave, it does most of the work.

Microwave Risotto Ingredients

The following are the ingredients needed to make delicious Microwave Risotto for 6 servings:

  • 3 cups hot chicken broth
  • 1/2 teaspoon salt
  • 1 pinch ground white or black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup minced yellow onion
  • 1 cup uncooked medium grain white rice
  • 1/4 cup freshly grated Parmesan cheese

Microwave Risotto Cooking Instructions

  • Prep10m
  • Cook35m
  • Ready In45m

To cook Microwave Risotto, you need about 10 minutes of preparation time. The time needed to cook this Microwave Risotto is about 35 minutes , and you can serve your Microwave Risotto within 45 minutes . The following are the steps to cook Microwave Risotto easily:

  1. 1 Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
  2. 2 In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.
  3. 3 Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.


  • Note
  • For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval.

Nutrition Facts

Per Serving: 211 calories; 9.5 grams of fat; 27.3 grams of carbohydrates; 3.6 grams of protein; 13 milligrams of cholesterol; 273 milligrams of sodium.

  1. Nov 13th 2010

    Delicious! My husband said that it was like eating at a good restaurant. I omitted the salt, used reduced salt chicken broth (used about 1/2 cup more than the recipe calls for), and cut down ...

  2. Dec 17th 2008

    Problem 1: Too saltyProblem 2: onion gets overdoneProblem 3: not enough like regular risottoHaving said that, it's too not bad for a microwave dish but needs adjustments.

  3. Dec 2nd 2008

    This was so yummy! I had to tweak the timing a bit, but the result was very creamy. Less work than the stovetop method, and allows you to do other things while it's cooking.

  4. Sep 9th 2008

    Had to change the times a little and had the rice burn a little, but after scooping out the burnt part, it tasted delicious! Added some chopped up portobello mushrooms and will try broccoli ...

  5. Jan 2nd 2007

    First time having it, and later when at a 'taste of south bend' fair, I took one bite of a risotto and turned it down because it didn't taste nearly as great as this recipe.

  6. Aug 21st 2006

    This was a good rice dish. It was my first attempt at risotto and somehow, I was expecting something more unique. I'll try reducing the power. I cooked at 100% power the whole time, but r ...

  7. Mar 27th 2006

    This was pretty good! I started off cooking at 60% power based on previous review, then switched to 50% after I added the broth, since my onions had browned a lot! (My microwave is 1200 watt ...

  8. Jan 6th 2006

    QUICK AND EASY!!This recipe was great!! I added chopped mushrooms to give it more flavor. I also used brown rice, and although it was not as fluffy as white, it was still VERY tasty!!!! I w ...

  9. Oct 17th 2005

    The end result of this recipe is a very suprisingly good dish. I say 'suprisingly' because getting to the end result (for me, at least) was a challenge. I have a 1000-watt microwave, so on t ...