Microwave Mushroom and Cheddar Risotto

Name: Microwave Mushroom and Cheddar Risotto
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups (500 mL) chicken broth; 1/2 cup (125 mL) dry white wine or additional chicken broth; 2 tbsp (30 mL) butter; 3 cups (750 mL) sliced mushrooms; 2/3 cup (160 mL) chopped onion; 1 large garlic clove minced; 1 cup (250 mL) Arborio rice or Italian-style rice; 1 cup (250 mL) shredded Canadian Cheddar cheese; Grated Canadian Parmesan cheese to taste

This risotto is amazingly tasty and easy to make in the microwave. Great the next day, too.

Prep: 10 min
Cooking: 25 min - 30 min

Yields 4 servings

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Ingredients

2 cups (500 mL) chicken broth
1/2 cup (125 mL) dry white wine or additional chicken broth
2 tbsp (30 mL) butter
3 cups (750 mL) sliced mushrooms
2/3 cup (160 mL) chopped onion
1 large garlic clove minced
1 cup (250 mL) Arborio rice or Italian-style rice
1 cup (250 mL) shredded Canadian Cheddar cheese
Grated Canadian Parmesan cheese to taste

READY FOR REWARDS?

Preparation

Place the butter in a 9-inch (23 cm) square glass dish. On high heat: melt the butter. Add the mushrooms, onion, and garlic, then stir. Cook uncovered for 5 minutes.

Add the rice, broth, and wine (if using). Cook uncovered until the rice is tender (about 20 to 30 minutes). Stir halfway through cooking. If the rice is too dry, add a little broth toward the end of cooking.

Remove from the microwave. Stir in the Cheddar cheese.

Let it rest for 5 minutes. Sprinkle with Parmesan cheese and fresh parsley to taste.