In this video, Betty demonstrates how to make Easy Roasted Red Pepper Risotto. This recipe uses only the microwave for cooking, although you may cook it on a stove top, tending it carefully.
Butter | 2 Tablespoon | |
Extra virgin olive oil | 2 Tablespoon | |
Chopped onion | 1/2 Cup (8 tbs) | |
Garlic clove | 1 , mince | |
Arborio rice | 1 Cup (16 tbs) , rinsed and drained a few times | |
Chicken broth | 3 Cup (48 tbs) (containing salt) | |
Finely shredded parmesan cheese | 1/2 Cup (8 tbs) | |
Ground black pepper | 1/4 Teaspoon | |
Fresh parsley | 1 Tablespoon , snipped | |
Fresh chives | 1 Tablespoon , snipped | |
Roasted red pepper | 1/2 Cup (8 tbs) , drained, chopped | |
Lemon juice | 1 Teaspoon | |
To mix with rice with cheese | ||
Butter | 1 Tablespoon |
MAKING
1. In a 2-quart microwave-safe bowl, place butter and olive oil. Cover with paper towel, tucking it under the bottom of the bowl. Microwave on HIGH 30-45 seconds or until the butter melts.
2. Stir in chopped onion and garlic. Cover with a lid that fits (or plastic wrap) and microwave on HIGH 45 seconds.
3. Add rice and stir well. Cover with lid and microwave on HIGH for 3 minutes and then pour chicken broth. Cover with paper towel and cook on HIGH setting for 9 minutes. Stir and cook for another 8 minutes or until done, checking occasionally. Remove from oven and let rest for 5 minutes.
4. Stir in cheese, black pepper, 1 tablespoon of butter, parsley, chives, roasted red peppers, and lemon juice.
SERVING
5. Serve immediately and enjoy!
Serving size
Calories 250Calories from Fat 119
% Daily Value*
Total Fat 13 g20%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 488 mg20.33%
Total Carbohydrates 28 g9.3%
Dietary Fiber %
Sugars 3 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet