Quick Mushroom Risotto


If you thought you had to stand by a hot stove, stirring for 35 minutes, to make a pot of risotto, think again. This recipe is cooked in the microwave, leaving you ample time to prep the rest of the meal.


  • 2 tablespoons butter

  • ½ 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

  • ¼ cup grated Parmesan


  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.)

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