Directions:
- Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
- Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste, and serve immediately.
- Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in these applications.
- Cheese-and-Bacon Risotto: Substitute 1 cup freshly shredded extra-sharp Cheddar cheese for Parmesan cheese. Prepare Basic Microwave Risotto as directed, stirring in 3 Tbsp. jarred diced pimiento, drained, with cheese. Sprinkle with 1/4 cup cooked and crumbled bacon and 2 thinly sliced green onions just before serving. Makes 4 servings; Prep: 10 min., Cook: 22 min.
- Green Pea-and-Asparagus Risotto: Prepare Basic Microwave Risotto as directed. Meanwhile, snap off and discard tough ends of 1/2 lb. asparagus, and cut into 2-inch pieces. Saute asparagus in a lightly greased nonstick skillet over medium heat 3 to 4 minutes or until crisp-tender; stir in 1/2 cup frozen sweet green peas, thawed. Stir asparagus mixture, 1 Tbsp. chopped fresh mint, 1 tsp. lemon zest, and 2 tsp. lemon juice into prepared risotto. Serve immediately. Makes 4 servings; Prep: 15 min., Cook: 26 min.
- Portobello-Spinach Risotto: Prepare Basic Microwave Risotto as directed. Meanwhile, saute 1 (8-oz.) package sliced baby portobello mushrooms in 1 Tbsp. hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in 3 cups firmly packed fresh spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto. Serve immediately. Makes 4 servings; Prep: 10 min., Cook: 29 min.
- Parmesan-Squash Risotto: Prepare Basic Microwave Risotto as directed, increasing Parmesan cheese to 1/2 cup. Stir 1 (12-oz.) package frozen cooked squash, thawed and drained, and 3 Tbsp. thinly sliced fresh basil into prepared risotto. Microwave at HIGH 1 minute. Serve immediately. Makes 4 servings; Prep: 10 min., Cook: 23 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1480.91 Kcal (6200 kJ) | ||
| Calories from fat | 490.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.45g | 84% | |
|---|---|---|---|
| Cholesterol | 83.06mg | 28% | |
| Sodium | 710.36mg | 30% | |
| Potassium | 903.39mg | 19% | |
| Total Carbs | 184.27g | 61% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 43.31g | 87% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 349.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 117.16 Kcal (491 kJ) | ||
| Calories from fat | 38.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 84% | |
|---|---|---|---|
| Cholesterol | 6.57mg | 28% | |
| Sodium | 56.2mg | 30% | |
| Potassium | 71.47mg | 19% | |
| Total Carbs | 14.58g | 61% | |
| Sugars | 0.54g | 27% | |
| Dietary Fiber | 0.29g | 14% | |
| Protein | 3.43g | 87% | |
| Vitamin C | 0.5mg | 11% | |
| Calcium | 27.7mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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