Microwave Risotto with Peas and Parmigiano Reggiano Cheese
Elevate your weeknight dinners with this quick and creamy Microwave Risotto with Peas and Parmigiano Reggiano Cheese! Bursting with vibrant flavors, this recipe offers a foolproof way to enjoy velvety Arborio rice without the constant stirring. Made in just 25 minutes, this one-bowl wonder combines fragrant sautéed onions and garlic, perfectly tender peas, and the luxurious nuttiness of freshly grated Parmigiano Reggiano. The microwave streamlines the traditional risotto technique, making it accessible for busy cooks while preserving its signature creaminess. Serve as a comforting main dish or a hearty side, garnished with fresh parsley for an elegant touch. Perfect for those seeking a time-saving, delicious, and hassle-free risotto recipe!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2.5 cups Chicken or vegetable broth, warm
- 0.5 cup White onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.75 cup Frozen peas, thawed
- 0.5 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly cracked black pepper
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
In a large, microwave-safe bowl, combine the olive oil, chopped onion, and minced garlic. Microwave on high for 2 minutes, or until the onion is softened and fragrant.
Stir in the arborio rice, ensuring it is well coated with the oil mixture. Microwave on high for 1 minute to lightly toast the rice.
Pour in 2 cups of the warm chicken or vegetable broth and stir to combine. Cover the bowl loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
Microwave on high for 10 minutes. Halfway through the cooking time, stir the rice to prevent sticking and ensure even cooking.
After 10 minutes, stir in the remaining 0.5 cup of warm broth and add the thawed peas. Cover again and microwave on high for another 8 minutes, or until the rice is tender and creamy. Stir halfway through if needed.
Once the rice is cooked and most of the liquid is absorbed, carefully remove the bowl from the microwave. Stir in the unsalted butter, grated Parmigiano Reggiano cheese, salt, and black pepper until well combined and creamy.
Taste and adjust seasoning if necessary. Let the risotto sit for 2 minutes to thicken slightly.
Serve immediately, garnished with fresh parsley if desired. Enjoy your quick and flavorful microwave risotto!
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 389 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
