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Mushroom Risotto

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    Everyday Food, April 2009
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons butter
    • 1/2 teaspoon dried thyme
    • 10 ounces button mushrooms, trimmed and quartered
    • Coarse salt and ground pepper
    • 1 cup Arborio or long-grain rice
    • 1 can (14.5 ounces) reduced-sodium chicken broth
    • 3 garlic cloves, sliced
    • 1/4 cup grated Parmesan

    Directions

    1. In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
    2. In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
    3. Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)

    Recipe Reviews

    • ChristinesCookin
      22 May, 2009

      Loved this recipe and so did my kids!! I added about 4-5 minutes of cooking time and all of the liquid was absorbed. I also tried it with asparagus... YUMM!!

    • blondieish
      17 Apr, 2009

      I didn't need a extra 2cups of water........made it way too watery. 1 cup would probably have been fine. Tweak according to your microwave.

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