Microwave Risotto With Peas and Parmigiano-Reggiano Cheese
- Reviews 1
Ready In: 46 mins
Serves: 6
Yields: 3 cups
Ingredients
- 5 cups chicken broth
- 1 cup white wine
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1⁄4 teaspoon white pepper
- 6 tablespoons olive oil
- 3⁄4 cup yellow onion, diced
- 1 tablespoon garlic, crushed
- 1 1⁄2 cups calrose medium-grain white rice
- 1⁄4 teaspoon table salt (to taste)
- 10 ounces frozen peas, thawed
- 1 cup parmigiano-reggiano cheese, freshly grated
Directions
- In a 3-qt sauce pan, bring chicken broth, white wine, garlic powder, onion powder and white pepper to a simmer. Stir well and keep simmering until needed.
- In a 2-1/2-qt covered microwave casserole dish, microwave olive oil for 2-minutes.
- Add yellow onion and crushed garlic, stir well and microwave covered for 4-minutes.
- Add rice, stir well, until rice is coated in olive oil and microwave covered for 4-minutes.
- Add 5 cups of the simmering chicken broth to rice mixture, stir well and microwave, covered, for 8-minutes.
- Stir well, and microwave covered for 8-more minutes.
- Add remaining cup of chicken broth, peas and salt to taste, stir well again and microwave covered for a final 8-minutes.
- Check to see if risotto is done. If risotto is done, serve as suggested below. If risotto is not quite done, add 1/2 hot water, stir well and microwave, covered, for 2 to 3 additional minutes.
- Stir in 3/4 cup Parmigiano-Reggiano cheese. Spoon the risotto into the center of each serving dish and sprinkle with the remaining cheese.
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