ISO recipe for Microwave Risotto

[ewatkins]

I used to have a recipe for risotto you made in the microwave. I know it sounds impossible--it wasn't a perfect risotto, but it's too hot to stand over the skillet and stir. Can anyone help?

[Joyce]

* Exported from MasterCook *

Italian Risotto With Shrimp

Recipe By :Cooking Light Magazine. March 2001. Page: 135.
Serving Size : 5 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 cup chopped onion
2 teaspoons olive oil
1 1/3 cups Arborio rice or other short-grain rice
1 pound medium shrimp, peeled and deveined
1 cup frozen whole-kernel corn
1/3 cup chopped bottled roasted red bell peppers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
3/4 cup (3 ounces) grated Asiago cheese

Directions.
A risotto without constant stirring? Yes, it's possible with this creamy dish.

1. Combine broth and wine in a 1-quart glass measure. Microwave at high for 5 minutes or until mixture boils. Remove from oven; keep warm.

2. Combine onion and oil in a 2-quart casserole. Microwave at high 4 minutes. Stir in broth mixture and rice. Microwave at high for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.

3. Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at high for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese. Yield: 5 servings (serving size: about 1-1/4 cups).


NOTES : CALORIES 409 (18% from fat); FAT 8.2g (sat 3.5g, mono 3g, poly 0.9g); PROTEIN 26.2g; CARB 55g; FIBER 2.2g; CHOL 121mg; IRON 4.3mg; SODIUM 722mg; CALC 233mg
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0