Microwave Cream Of Mushroom And Bacon Risotto Recipe

Cooking Directions

• STEP 1.In a microwave-safe dish, cook the bacon until crispy. Remove and set aside.
• STEP 2.In the same dish, add the chopped onion and garlic. Microwave for 2 minutes, or until softened.
• STEP 3.Add the sliced mushrooms and microwave for another 3 minutes, or until they release their moisture.
• STEP 4.Stir in the Arborio rice and chicken broth. Microwave for 10 minutes, stirring halfway through.
• STEP 5.Remove from the microwave and stir in the cream, Parmesan cheese, and cooked bacon.
• STEP 6.Let the risotto sit for a few minutes to thicken before serving.
• STEP 7.Garnish with additional Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• Make sure to use a microwave-safe dish with a lid to prevent any splattering.
• Stir the risotto halfway through cooking to ensure even cooking and prevent sticking.
• If the risotto is too thick, you can add a splash of chicken broth or cream to thin it out.
• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, microwave the risotto in short intervals, stirring in between, until heated through.
• Serve the risotto as a main dish or as a side to grilled chicken or roasted vegetables.