Basic Microwave Risotto Recipe

Ingredients
<br>- 3 tablespoons butter
<br>- 1 clove garlic, minced
<br>- 1 onion, chopped
<br>- 1 1/2 cups vegetable broth
<br>- 1 cup uncooked Arborio rice
<br>- 3/4 cup white wine
<br>- 1/4 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 1: In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
<br>step 2: Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 onion, chopped
- 1 1/2 cups vegetable broth
- 1 cup uncooked Arborio rice
- 3/4 cup white wine
- 1/4 cup grated Parmesan cheese

Directions
step 1: In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
step 2: Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
step 3: 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.
step 4: 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.

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