Spinach Risotto
Submitted by cricket8251
Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minRisotto in the microwave. Sounds like cheating, but it works.
Onion gets softened in olive oil, rice gets coated and toasted, then chicken stock goes in and the microwave does all the work. No standing at the stove stirring for 45 minutes.
Thawed spinach, grated Parmesan, and black pepper get stirred in at the end, followed by chunks of fresh tomato that add a bright, juicy pop against the creamy rice.
Thirty minutes, four servings, and your arm doesn’t fall off from stirring. That’s a win.
Kitchen Tips
- Squeeze the thawed spinach completely dry before stirring it in. Excess water will make the risotto watery instead of creamy.
- Stir the rice halfway through cooking to distribute the heat evenly. Microwaves have hot spots that can cook unevenly.
- Let it stand covered for 5 minutes after cooking. The rice absorbs the last bit of liquid and the texture evens out.
- Add the tomato at the very end. You want fresh, bright chunks, not cooked-down mush.
Ingredients
Directions
In 2-quart casserole, cook onion and olive oil on HIGH 3 to 4 minutes, until tender, stirring halfway through cooking.
Stir in rice, coating each grain.
Stir stock and salt into rice.
Cook, covered, on HIGH 5 to 8 minutes, until boiling.
Stir.
Cook, covered, on MEDIUM 13 to 15 minutes, until liquid is absorbed and rice is tender.
Drain spinach well, squeezing to remove all liquid.
Stir spinach, Parmesan, and pepper into rice.
Let stand, covered, 5 minutes.
Remove seeds from tomato and cut into ½ inch chunks; stir into rice.
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