This really is good, and almost as nice as the kind you stand stirring for half an hour. I often use it when I've got lots going on the stove and don't have time for the more authentic version.


  • 2 T. unsalted butter
  • 2 T. olive oil
  • 1/2 c. minced yellow onion
  • 1 c. arborio rice
  • 3 c. Chicken broth
  • 2 t. kosher salt
  • freshly ground black pepper
  • freshly grated Parmesan cheese


1. Heat butter and oil in 10-inch quiche or deep pie dish, or 11"x 8 1/2" x 2" dish, uncovered, at 100% for 2 min. Add onions and stir to coat. Cook, uncovered, at 100% for 4 min. Add rice and stir to coat. Cook, uncovered, for 4 min. more.

2. Stir in broth. Cook, uncovered, at 100% for 9 min. Stir well and cook for 9 min. more.

3. Remove from oven. Let stand, uncovered, for 5 min. to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan cheese.

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Submitted 6/13/05.
Source: Microwave Gourmet
Submitted By: Jan Larson
Basic Risotto