16 Reviews

My microwave is a powerful one and the onions burned during the first steps. And all this liquid wouldn't fit into a pie plate, so I used a casserole dish. Then after the two 9 minute cooking steps, it was still very soupy, so I added another 5 minutes. It came out dark brown and gummy, not really the way risotto should look. But the flavor was still good. I was making for myself, so I was happy, but if it had been for company, I'd have been disappointed.

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Roseflr September 23, 2011

This is an excellant recipe! I do have to adjust the cooking time for the onions. I use shallots in place of the onions. I also add rosemary and marsala wine--no saffron. I served this with braised lamb shanks and it was a definite hit. T

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Frustratedchef May 18, 2010

This recipe does not work as written here skip it and find another that works better... there are several out there.... some of the rice was scorched after that step and after the 9 minutes it was still soup.... cooked for another 10 minutes before all the broth was absorbed... at that point is was just flavorful rice... not creamy like risotto this recipe is a fail!

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Jim G. May 06, 2016

This is a recipe I kept meaning to post, as I could never find the book when I wanted to make it - how great to find it already posted. Borrow the book from the library for conversions to different quantities and also for some tasty variations. I'm looking forward to lunch tomorrow.

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duonyte May 16, 2010

Apparently my microwave must have different wattage because my onion overcooked and I had to add 7 more minutes at the end to absorb the liquid. My rice fell apart and was mushier than stove-top (or even oven) risotto. It was nice and quick and still has good flavor though.

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Cook4_6 May 16, 2010

really good recipe. have tried microwave risotto before but never had it turn out as well as this. added chicken, spinach and peas and it was awesome. next time i'll throw a little white wine in as well. initially there was far too much unabsorbed liquid so i microwaved for an extra six minutes and all was good in the end. great stuff.

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deapeasea November 15, 2008

As I usually find with microwave cooking, the result wasn't quite a traditional risotto, but it was close, and this risotto is soooo much easier and faster than the stovetop method, that I think it is worth the tradeoff. Definitely you need to adjust the cooktimes to your own microwave as that varies greatly. Made for ZWT4.

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helowy July 09, 2008

How about that? It worked and the risotto tasted great. Next time I will need to adjust the amount of time I cook the onion as mine got a bit too done.

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iris5555 June 24, 2008

Easy side dish to make! Taste is great. I had to switch the rice from the pie dish to a small casserole to hold the 4 cups of broth. Great flavor! Made for the Babes of ZWT4.

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Kim127 June 21, 2008

Fantabulous to say the least. Next time I will add more saffron. Trick I learned from a Chef at a 5 star restaurant. . .always stir in some butter right before you serve it to make even more rich and creamy! Made for ZWT4.

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JanuaryBride June 12, 2008
microwave risotto