Total Time
45mins
Prep 20 mins
Cook 25 mins

Very good, a little higher in fat then normal but still lowfat.

Ingredients Nutrition

Directions

  1. Combine broth and wine in a 1-quart glass measure.
  2. Microwave at high for 5 minutes or until mixture boils.
  3. Remove from oven; keep warm.
  4. Combine onion and oil in a 2-quart casserole.
  5. Microwave at high 4 minutes.
  6. Stir in broth mixture and rice.
  7. Microwave at high for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.
  8. Stir in the shrimp, corn, bell peppers, basil, and oregano.
  9. Microwave at high for 4 minutes or until shrimp are done, stirring mixture every 2 minutes.
  10. Stir in cheese.
Most Helpful

This is by far the best risotto I've had yet. We don't like peppers so did what the other review had suggest added sun dried tomatos and didn't have asiago so used parm and it was great will def be making this again!!!

Momma of 4 #795827 May 05, 2008

This was very good. So tasty. I followed recipe and it was great. Didn't have enough roasted pepper so I threw in some sun dried tomato. Excellent and so quick too. I will make this again.

marisa2008 March 06, 2008

This is a very good risotto, and we couldn't believe that we were able to do the whole thing in the microwave! Thanks for another good recipe, Dancer.

GreenFish August 27, 2006