Microwave Risotto With Peas and Parmigiano-Reggiano Cheese

READY IN: 46mins
YIELD: 3 cups




  • 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.