Mushroom Risotto
//cookanyday.com/cdn/shop/products/Anyday_Q2Shoot2_831314422_360x.jpg?v=1625239363
Stovetop risotto is notoriously labor intensive. This version gives you a break. Walk away as the rice turns al dente before finishing it off with a generous dusting of parmesan. Creamy, rich, and wonderfully umami, this is the dish you turn to when you need to eat your feelings.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- ½ cup (90g) arborio rice (short grain rice can also work in a pinch)
- ⅔ cup (160ml) chicken or vegetable stock
- ¼ cup (60ml) white wine
- 4-5 (90g) mushrooms, sliced (shiitake, oyster, cremini can all work)
- ¼ cup (25g) parmesan, grated
- salt, to taste
- black pepper, to taste
Preparation
- Melt butter in the Anyday dish. Add the garlic. Cover with the lid (knob lifted).
- Cook in the microwave for 1 minute, or until fragrant.
- Stir in the rice, chicken stock, wine, mushrooms, and salt.
- Cover and cook at Power Level 4tooltip for 22 minutes, or until risotto is plump, creamy, and slightly al dente.
- Stir in grated parmesan. Season with salt and pepper to taste. Serve and enjoy!
Serving suggestions & tips
- For a creamier risotto, add more cheese and butter.
- Mix in some fresh arugula right before serving to add some light greens.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
Recipe notes
- Adjust the power level by 1 as needed — increase if it’s taking longer than expected, or decrease if it’s bubbling over.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.