Easy Creamy Microwave Risotto
Prep Time
10 min
Cook Time
20 min
4 servings


2 tbsp (30 ml) butter
1/2 cup (125 ml) green onions, thinly sliced
1 clove garlic, minced
1 cup (250 ml) Arborio or Italian-style rice
2 cups (500 ml) chicken or vegetable broth
1 cup (250 ml) milk
2 cups (500 ml) broccoli, chopped
1 cup (250 ml) carrot, grated
1/2 cup (125 ml) chicken broth
1 cup (250 ml) aged cheddar cheese, shredded
1 tsp (5 ml) freshly ground black pepper
Parmesan cheese, grated and fresh parsley, chopped to serve


  1. Melt butter in a deep 2 quart (2 l) microwave safe dish on high for about 20 seconds or until melted.
  2. Add onion and garlic and stir to coat. Cook uncovered on HIGH for 2 to 3 minutes or until onion is softened.
  3. Add rice, broth and milk and stir. Cook uncovered on HIGH for 20 minutes; stirring halfway through cooking.
  4. Add broccoli, carrot and broth and stir. Cook on HIGH for 5 to 7 minutes or until rice and broccoli are tender.
  5. Stir in pepper and cheddar cheese. Cover and let stand for 5 minutes. Sprinkle with Parmesan and parsley if desired.