Microwave Mushroom Risotto
Microwave Mushroom Risotto is a gluten free recipe with 4 servings. One portion of this dish contains roughly 12g of protein, 15g of fat, and a total of 428 calories. For $3.78 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up unsalted butter, cremini mushrooms, garlic, and a few other things to make it today. 548 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodnetwork. It works well as a pretty expensive main course. Overall, this recipe earns a pretty good spoonacular score of 71%. Try Microwave Risotto, Microwave risotto primavera, and Salle's Microwave Risotto for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/4 cups Arborio rice
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1/3 cup dry white wine
1 tablespoon chopped fresh parsley
1 sprig fresh thyme
2 cloves garlic, minced
Kosher salt
3 1/2 cups low-sodium chicken broth, plus more if needed
1/4 cup grated Parmesan, plus more for garnish
1 large shallot, finely diced (about 1/3 cup)
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
4 tablespoons unsalted butter, cut into tablespoon-size pieces
Equipment:
measuring cup
microwave
oven
slotted spoon
plastic wrap
baking pan
knife
Cooking instruction summary:
Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately. Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments. Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.
Step by step:
1. Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven.
2. Let sit for 5 minutes.
3. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
4. Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
5. Add the rice to the baking dish, and stir to coat the grains.
6. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven.
7. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth.
8. Let sit, covered, for 2 minutes to rest and come together.
9. Serve with a sprinkling of grated Parmesan on top.
Nutrition Information:
covered percent of daily need
