Italian Risotto (Microwave)

Serves 2-3

Recipe designed for preparation in microwave oven.


1/2 to 1 tsp saffron powder or 1 tsp saffron strands
1/4 cup butter
1 tsp olive oil
1 large onion, peeled and grated
1 cup easy-cook risotto rice
2 1/2 cups boiling water or chicken stock
2/3 cup dry white wine
1 tsp salt
1/2 cup grated Parmesan cheese


If using saffron strands, crumble them between your fingers into an egg cup of hot water and allow to stand for 10-15 minutes. Put half the butter and the oil in a 7 1/2-cup dish. Heat, uncovered, on Defrost for 1 minute. Stir in the onion. Cook, uncovered, on Full for 5 minutes. Stir in the rice, water or stock and wine and either the saffron strands with the water, or the saffron powder. Cover with plastic wrap and slit it twice to allow steam to escape. Cook on Full for 14 minutes, turning the dish three times. Gently fork in the remaining butter, followed by the salt and half the Parmesan cheese. Cook, uncovered, on Full for 4-8 minutes, stirring gently with a fork every 2 minutes, until the rice has absorbed all the liquid, The cooking time will depend on the rice used. Spoon into dishes and sprinkle the remaining cheese on top.

After removing heated items from the microwave, carefully lift plastic wrap with the opening facing away from you so that hot steam is released safely.    » more
Recipe from “Classic 1000 Microwave Recipes” by Sonia Allison Published by W. Foulsham & Co. Ltd (    » more
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