Best 4 Microwave Mushroom Cheese Risotto Recipes

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Embark on a culinary journey with our delectable microwave mushroom cheese risotto, a symphony of flavors that will tantalize your taste buds. This quick and easy recipe transforms humble ingredients into a creamy, savory masterpiece. Savor the earthy notes of mushrooms, the rich umami of Parmesan cheese, and the comforting embrace of Arborio rice, all harmoniously blended in a creamy broth.

In addition to the classic mushroom cheese risotto, we present two enticing variations that cater to diverse preferences. The sun-dried tomato and pesto risotto bursts with vibrant Mediterranean flavors, while the roasted butternut squash and goat cheese risotto offers a nutty, sweet, and tangy twist.

These microwave risotto recipes are not only time-savers but also deliver restaurant-quality results in the comfort of your own kitchen. With step-by-step instructions and helpful tips, we guide you through the process, ensuring a seamless cooking experience.

So, gather your ingredients, prepare your microwave, and let's embark on a culinary adventure that will leave you craving for more.

Here are our top 4 tried and tested recipes!

MUSHROOM RISOTTO



Mushroom Risotto image

Risotto with Crimini mushrooms and Parmesan cheese.

Provided by Martha

Categories     side dish

Time 1h

Number Of Ingredients 12

1 8-ounce package Crimini or baby Bella mushrooms, cleaned and quartered
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
Pinch of salt
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup onion, diced
1 cup dry Arborio rice
1/3 cup dry white wine
2 ½ cups chicken stock, home made if possible
¾ cup grated Parmesan cheese
Salt and pepper to taste

Steps:

  • To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).
  • In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more - this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
  • To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
  • Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
  • Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more stock ¼ cup at a time - adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)
  • Cook the rice and stock together in this manner for approximately 25 minutes or so - until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
  • Remove from heat and cover - let sit for 5 minutes before serving.
  • Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.

MICROWAVE MUSHROOM RISOTTO



Microwave Mushroom Risotto image

Here is a risotto that doesn't demand you spend 30 minutes stirring a hot pot. We start with an earthy broth made with dried mushrooms, then add fresh mushrooms and Arborio rice. One stir and, minutes later, you'll have the easiest, creamiest risotto imaginable.

Provided by Food Network Kitchen

Time 40m

Yield 4 appetizer servings or 2 main-dish servings

Number Of Ingredients 13

1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 1/2 cups low-sodium chicken broth, plus more if needed
1 large shallot, finely diced (about 1/3 cup)
2 cloves garlic, minced
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
4 tablespoons unsalted butter, cut into tablespoon-size pieces
Kosher salt
1 1/4 cups Arborio rice
1/3 cup dry white wine
1 sprig fresh thyme
1/4 cup grated Parmesan, plus more for garnish
1 tablespoon chopped fresh parsley

Steps:

  • Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
  • Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
  • Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.

BASIC MICROWAVE RISOTTO



Basic Microwave Risotto image

Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.

Provided by Drasaid

Categories     Main Dish Recipes     Rice     Risotto Recipes

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 ½ cups vegetable broth
1 cup uncooked Arborio rice
¾ cup white wine
¼ cup grated Parmesan cheese

Steps:

  • In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
  • Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
  • Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

  • Use a microwave-safe bowl that is large enough to hold the rice and other ingredients.
  • Make sure the mushrooms are finely chopped so that they cook evenly.
  • If you don't have white wine, you can substitute chicken broth or water.
  • Be careful not to overcook the risotto, as it can become mushy.
  • Stir the risotto frequently to prevent it from sticking to the bottom of the bowl.
  • Add the cheese and butter at the end of the cooking time to create a creamy and flavorful sauce.
  • Garnish the risotto with fresh parsley or chives before serving.

Conclusion:

Microwave mushroom cheese risotto is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover rice. The risotto is creamy and flavorful, and the mushrooms and cheese add a delicious umami flavor. This recipe is sure to become a family favorite.

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