Microwave Tomato Risotto Recipes

QUICK TOMATO RISOTTO

Steps:

• Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
• Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.

MICROWAVE TOMATO RISOTTO

Steps:

• Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
• In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
• Add rice and cook a further 2 minutes in microwave oven.
• Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
• Allow to stand for 5 mins then fold in the romano and butter.
• Sprinkle extra romano on top to serve.
• Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.

TOMATO RISOTTO

Steps:

• 1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
• 2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
• 3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
• 4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
• To serve 6 as a first course, 10 as a side dish. Increase broth to 2 3/4 cups and double all other ingredients. Heat butter in a 14" x 11" x 2" dish for 2 minutes. Add onions and garlic and cook for 3 minutes. Add rice and cook for 4 minutes more. Stir in tomatoes and broth and cook for 18 minutes. Stir and cook for 18 minutes more. Remove from oven. Stir in pepper, cheese, and salt to taste.

MICROWAVE RISOTTO

Steps:

• In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
• Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
• Add the chicken broth and return bowl to microwave. Cook the rice on high for 18 minutes, stirring once half way through. Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
• Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
• Add the cheese. Add salt and pepper to taste.
• Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.

MICROWAVE RISOTTO PRIMAVERA

Steps:

• Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
• Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.