Microwave Risotto with Mushrooms and Green Onions - Requiring No Refrigerated Ingredients
By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA.
Microwave risotto turns out a bit less creamy than stove top but it is wonderfully cooked with only one stir during the cooking process. This is appealing on the boat as it dirties fewer dishes and allows me to wander away from the galley to be with my guests. Serves 4 to 6.
2 tsps oil
1 medium onion, minced
1 clove garlic, minced
1 ¼ cup Arborio or brown rice
2 cups chicken broth
½ cup white wine
1 bay leaf
½ cup mushrooms sliced (fresh, dried reconstituted or canned)
2 Tbsps fresh basil or 1 tsp dried
¼ grated parmesan cheese
5 green onions chopped
In a large casserole, combine oil, onion, garlic. Cover and microwave on high for 3-4 minutes until onion is soft. Stir in rice, stock, wine, bay leaf and mushrooms. Cover and microwave on high about 4 minutes. Stir, then continue to microwave on medium power until stock is absorbed and rice is tender (about 10 minutes). Stir in green onions, basil, cheese and scallions; then cover and let it sit for 5 minutes. Add salt and pepper as desired and serve warm.