Microwave Mushroom and Cheddar Risotto

Dinner

This risotto is amazingly tasty and easy to make.

  • Total Preparation Time: 50 minutes

Makes 4 servings

Rating: 0 Stars

Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
3 cups750 mLMushrooms, sliced
2/3 cup160 mLOnion, chopped
1 1 large clove garlic, minced
1 cup250 mLArborio or Italian-style rice
2 cups500 mLChicken Broth
1/2 cup125 mLdry white wine or additional broth
1 cup250 mLIvanhoe Old Cheddar, grated
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Instructions

  1. Place butter in 9” (23 cm) square glass baking dish. Microwave on high. Add mushrooms, onions and garlic. Stir to coat. Cook, uncovered, for 5 minutes.
  2. Add rice, chicken broth and wine (if using). Cook uncovered, until rice is tender (about 20 to 30 minutes), stirring once halfway through cooking. If rice isn’t moist enough, add more broth towards the end.
  3. Remove from microwave. Stir in Old Cheddar. Let stand for 5 minutes.
  4. Sprinkle with Parmesan and parsley if desired.
  • Make it a meal by adding chunks of grilled chicken, fresh tender-crisp steamed asparagus and roasted cherry tomatoes to the cooked risotto.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
3 cups750 mLMushrooms, sliced
2/3 cup160 mLOnion, chopped
1 1 large clove garlic, minced
1 cup250 mLArborio or Italian-style rice
2 cups500 mLChicken Broth
1/2 cup125 mLdry white wine or additional broth
1 cup250 mLIvanhoe Old Cheddar, grated
Add to Shopping List

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