An earlier post dealt with one way to have single servings of risotto, but in case you’ve eaten all of that and want a quick batch, here is a recipe adapted from Barbara Kafka’s Microwave Gourmet  (pp.114-115) to serve one as a first course or two as a side dish.

Basic Risotto

  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 tablespoon minced yellow onion
  • 1/4 cup arborio rice
  • 1-1/4 cups chicken broth
  • salt and fresh-ground black pepper to taste
  • freshly grated Parmesan cheese (optional)
  1. Make this is a large soup plate or pie plate.
  2. Heat butter and oil at 100% for 2 minutes.
  3. Add onions and rice, stirring to coat with the oil and butter and cook for 2 minutes.
  4. Stir in broth and cook uncovered at full power for 6 minutes; stir well and cook for an additional 6 minutes (12 minutes total).
  5. Remove from oven and let stand 3 minutes, stirring several times allowing rice to absorb remaining liquid.
  6. Stir in salt, pepper, and Parmesan cheese.
(I don’t think that this is quite as creamy and luscious as risotto made the traditional way, but it’s certainly very good when you need a quick main or first course–or just some comfort food.)
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