Microwave Risotto With Peas and Parmigiano-Reggiano Cheese

5 cups chicken broth
1 cup white wine
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon white pepper
6 tablespoons olive oil
3/4 cup yellow onion, diced
1 tablespoon garlic, crushed
1 1/2 cups white rice, Calrose medium grain
1/4 teaspoon table salt (to taste)
10 ounces frozen peas, thawed
1 cup parmigiano-reggiano cheese, freshly grated

This recipe is gauged for a 1500-watt microwave. In a 3-qt sauce pan,
bring chicken broth, white wine, garlic powder, onion powder and white
pepper to a simmer. Stir well and keep simmering until needed. In a
2-1/2-qt covered microwave casserole dish, microwave olive oil for
2-minutes. Add yellow onion and crushed garlic, stir well and microwave
covered for 4-minutes. Add rice, stir well, until rice is coated in olive
oil and microwave covered for 4-minutes. Add 5 cups of the simmering
chicken broth to rice mixture, stir well and microwave, covered, for
8-minutes. Stir well, and microwave covered for 8-more minutes. Add
remaining cup of chicken broth, peas and salt to taste, stir well again
and microwave covered for a final 8-minutes. Check to see if risotto is
done. If risotto is done, serve as suggested below. If risotto is not
quite done, add 1/2 hot water, stir well and microwave, covered, for 2 to
3 additional minutes. Stir in 3/4 cup Parmigiano-Reggiano cheese. Spoon
the risotto into the center of each serving dish and sprinkle with the
remaining cheese.

Comments:

Ive made risotto by the traditional method (in a pan on the stove top,
stirring for 1/2 hour adding a 1/2-cup of broth at a time) and by this
microwave method. I cant tell the difference of the final result. So this
is the only way I make risotto now. This is a good recipe for those who
have physical challenges and cant stir regular risotto for half an hour.
Let the microwave do the work for you and eliminate most of the stirring.
Just make sure to use a medium grain rice. I have best results with
Calrose rice. Long grain doesnt work well because it has less of the
starch that creates the creamy texture of risotto.


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