Microwave mushroom risotto
This microwave mushroom risotto is a quick and easy take on the classic dish, featuring tender mushrooms, creamy Parmesan, and fresh parsley. Perfect for busy weeknights, it cooks in just a few simple steps using a microwave.
Cook time 22 min
Prep time 10 min
Ingredients:
1/4 cup butter1 leek
2 garlic cloves
1 cup white rice
3 cups chicken gravy
2 cups mushrooms
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
Microwave mushroom risotto is a quick and delightful twist on the classic Italian dish. Perfect for those busy weeknights when you crave a comforting meal but don't have the time to spend over the stove. This version combines tender mushrooms with creamy Parmesan and fragrant parsley, all effortlessly cooked in the microwave.
Instructions:
- Slice the leek thinly, and make sure to wash it thoroughly to remove any dirt.
- Mince the garlic cloves.
- Slice the mushrooms.
- Finely chop the fresh parsley.
- Place the 1/4 cup of butter in a large microwave-safe bowl or casserole dish.
- Add the thinly sliced leek to the butter.
- Microwave on high for 3 minutes, stirring halfway through to ensure the leeks are evenly coated and starting to soften.
- Stir in the minced garlic and the 1 cup of white rice.
- Microwave on high for another 2 minutes, stirring halfway through. This will help to toast the rice and release the garlic's aroma.
- Add the sliced mushrooms and pour in the 3 cups of chicken gravy.
- Stir everything well to ensure it's evenly combined.
- Cover the bowl or dish with microwave-safe plastic wrap or a microwave-safe lid, leaving a small corner open to allow steam to escape.
- Microwave on high for 10 minutes.
- After 10 minutes, stir the mixture well to ensure even cooking.
- Cover again and microwave on high for an additional 10 to 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once cooked, remove the dish from the microwave.
- Stir in the 1/2 cup of grated Parmesan cheese until melted and creamy.
- Add the finely chopped fresh parsley and stir to combine.
- Allow the risotto to sit for 5 minutes before serving to let it thicken slightly.
- Serve hot, garnished with additional Parmesan cheese and parsley, if desired.
In under 30 minutes, your microwave mushroom risotto is ready to be enjoyed. The ease of preparation without sacrificing the rich flavors makes this dish a staple in any busy household. Serve it hot, garnished with extra Parmesan and parsley for an aesthetically pleasing and delicious meal.
Microwave mushroom risotto FAQ:
Use a large microwave-safe bowl or casserole dish to ensure there’s enough room for the rice to expand and for steam to circulate. A bowl that holds at least 4 to 5 quarts is ideal.
The risotto is done when the rice is tender and has absorbed most of the liquid. After the initial cooking time, stir well and check the texture; if the rice is still firm, continue microwaving in 2-minute increments until tender.
While this recipe uses white rice, you could substitute it with Arborio rice, which is traditionally used for risotto. Just be aware that cooking times may vary, as Arborio rice requires more liquid.
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of chicken gravy or water to restore creaminess.
If you need a substitute for chicken gravy, you can use vegetable broth or mushroom broth for a vegetarian option. Adjust seasoning as needed since gravies may have different salt levels.
Tips:
- Use high-quality chicken gravy for a richer flavor.
- Ensure the leek is thoroughly cleaned to avoid grittiness in your risotto.
- Use short-grain rice like Arborio for the best creamy texture.
- Stir the risotto halfway through cooking to evenly distribute the flavors.
- Let the risotto rest for a few minutes after microwaving to thicken properly.
- For added flavor, consider adding a splash of white wine before microwaving.
- Garnish with extra Parmesan cheese and parsley for a professional touch.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 12g
Carbohydrates 70g
Fiber 3.02g
Sugar 4.68g
Fat 20g
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