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MICROWAVE RISOTTO Recipe

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This recipe for MICROWAVE RISOTTO, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Ronemous

Category:
Category:

Ingredients:  
Ingredients:  
Basic Recipe
– 2 tablespoons butter
– 1/2 onion, finely chopped
– 2 garlic cloves, finely chopped
– 1 cup Arborio rice
– 2 cups broth
– 1/2 cup white wine

Butternut Squash + Sage
– Butternut squash
– Sage leaves
– Parmesan

Mushrooms + Thyme
– Mushrooms
– Thyme
– Parmesan

Bacon + Kale + Mushrooms
– Bacon, cooked and crumbled
– Kale
– Mushrooms
– Parmesan

Directions:
Directions:
Begin by adding 1/2 tablespoon of butter to each ramekin and adding a spoonful of onions. Microwave for 1 1/2 minutes on high, stirring after 30 seconds to distribute the melted butter.

(Note: Onions can spark in the microwave. Yes, we know it’s freaky and weird. Don’t worry, they’ll stop sparking once they’re covered with the melted butter, yum).

Next, add a pinch of garlic, 1/4 cup rice, and 1/4 + 2 tablespoons broth. Cover with loosely with plastic wrap and heat in the microwave at 50% power level for 2 minutes. Remove and stir. Add additional broth if necessary. Repeat heating process.

After heating for a total of 4 minutes, it’s time to add your wine. About 1-2 tablespoons per ramekin should do it. At this point you should also add your butternut squash or mushrooms, depending on which recipe you’re making. Cover again with plastic wrap and heat for another 2 minutes at 50%.

Continuing with the Butternut Squash + Sage recipe, add your chopped sage leaves. Heat on 50% power for another minute, then add your parmesan.

If making the Bacon + Kale + Mushroom recipe, add the chopped bacon and kale. Heat on 50% power for another minute, then add your parmesan.

If making the Mushroom + Thyme recipe, add your thyme. Heat on 50% power for another minute, then add your parmesan.

 

 

 

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