Microwave Wild Mushroom Risotto

by Jessica on June 5, 2008

This risotto is one of my most favorite dishes… so easy-peasy, it’s not funny!! Plus, it comes out of such an awesome cookbook. 😉 Tonight, I paired it with roasted chicken in a garlic cream sauce. Yummy!!

Mushroom Risotto

Microwave Wild Mushroom Risotto
Source: Longaberger’s Fresh From the Pantry – Recipes for Every Day

1 oz dried wild mushrooms, preferably porcini, well rinsed*
2/3 c water
1 small onion, chopped
1 garlic clove, minced (I use 2 cloves)
3 tbsp olive oil
1 c uncooked arborio rice
2 c chicken broth
1/2 c grated Parmesan cheese (omitted)
Chopped fresh parsley for garnish

Soak the dried mushrooms in the water for 15 minutes. Drain the mushrooms, reserving the liquid. Rinse the mushrooms again in running water and pat dry with paper towels. Combine the mushrooms, onion, garlic and olive oil in a microwave-safe dish. Microwave, covered, on High for 1 to 2 minutes or until the onion is tender. Stir in the rice. Add the chicken broth and reserved liquid. Microwave, covered, on High for 5 to 6 minutes or until the broth begins to boil. Microwave on Medium for 20 minutes or until most of the liquid is absorbed. Stir in the Parmesan cheese. Let stand for 5 minutes before serving. Garnish with chopped parsley. Serves 4 (maybe even 5 or 6!).

*For convenience, canned mushrooms (pieces and stems) work just fine. I do this a lot since porcinis are hard to find around here. 🙂

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{ 1 comment… read it below or add one }

1 Amber June 6, 2008 at 8:44 am

This sounds excellent! I have never made risotto, I should though because it looks soooo good. Do you think you could convince my husband to like mushrooms? 🙂


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