microwave risotto

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rose elliot recipe using Barbara Kafka's method

 

 

* Exported from MasterCook *

 

Microwave Risotto

 

Recipe By :Rose Elliot

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 tablespoons olive oil

1 onion -- peeled and chopped

3 garlic cloves -- peeled and minced

1 cup arborio rice

2 ounces fresh parmesan cheese

salt and freshly ground black pepper

 

Put the butter and oil into a deep, non-metal microwave-proof dish. (At every

stage, keep the dish uncovered and microwave on high.) Put into the microwave

and microwave for 2 minutes. Add the onion and garlic and stir to coat in the

butter and oil. Microwave for 4 minutes. Add the rice, stir, then microwave for

4 minutes. Pour in 3 cups of boiling water. Microwave for 9 minutes. Stir well,

then microwave for 9 minutes more. Remove from the oven. Let the risotto sit,

uncovered, for 5 minutes, to let the rice absorb the rest of the liquid,

stirring several times. Flake the Parmesan with a vegetable parer or sharp

knife, then stir this in, together with salt and pepper to taste, and serve.

 

Description:

" onion, garlic, rice and cheese (11 pts) "

Source:

" 1986 Vegetarian Mother and Baby Book "

S(VegRecipes):

" Hanneman (kitpath) on 03-Feb-2002 "

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Per Serving (excluding unknown items): 474 Calories; 22g Fat (43.1% calories

from fat); 13g Protein; 54g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;

443mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2

Fat.

 

NOTES : It's blissfully easy to make a wonderful risotto in the microwave. This

method was developed by cookery writer Barbara Kafka. Suitable for freezing.

Serves 2-3 adults

 

Nutr. Assoc. : 0 0 0 0 0 1034 0

 

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