Microwave Risotto: I requested that you share your favorite recipes with us. Many thanks, and keep them coming!
Dear Kyle:
Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish.
Ann Sheehy
Dear Kyle:
Months ago I sent you my recipe for artichoke pesto. Here are two other recipes that my friends and family keep requesting. The Al Verde sauce is a summer staple at my house. And the Microwave Risotto is a fall favorite. Share them as you wish.
Ann Sheehy
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, minced
- 1 cup Arborio rice
- 1 pinch saffron
- 1 cup water
- 1/3 cup white wine
- 1/3 cup Parmesan cheese -- the real stuff!
Preparation:
Measure all ingredients into little bowls or whatever before you start to cook. Add the onion and butter to a 4-cup microwave-safe casserole with cover. Microwave covered, on high for 3 minutes. Remove cover and continue cooking uncovered. Add wine, rice and saffron. Stir and cook 2 minutes on high. Add 1 cup broth, stir and cook on high 5 minutes. Stir in remaining broth and cook on high for 10 minutes stirring half way through. Stir in 1 cup water. Cook on high 9 minutes, stirring midway. Add Parmesan and stir. Taste for seasoning. Serve immediately. Serves 4.
