Recipes Ingredients Pasta and Grains Rice Recipes Quick Mushroom Risotto 3.4 (40) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. 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. 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.) Rate it Print