Easy Risotto
This version of risotto is easy and simple to make. I often do not add cheese since the starch of the rice provides the creaminess of the dish and is indulgent without the added calories. Try it both ways and tell me your thoughts.
Equipment
- 1 Glass 2 Quart Casserole Bowl microwave-safe glass dish with a lid
- 2 Measuring cups
Ingredients
- 1 cup Arborio rice
- 1 1/2 cups vegetable or chicken broth do not substitute with water
- 3/4 cups white wine
Optional Mix-Ins
- 1 cup sauteed mushrooms
- 1/2 cup cooked shallots
- 1 - 1 1/2 cups Parmesan cheese
Instructions
- In the dish, microwave the broth to boiling (2-3 minutes on high).
- Pour in rice. Cover and cook for 6 minutes on medium (50%).
- Stir in the wine and optional mix-ins if you want their flavors to infuse with the rice. Cook for another 10 minutes on medium (50%). When this completes, add salt to taste and stir. You may want to add butter or olive oil or more cheese.