Easy microwave mushroom risotto


Yes, you read that right.  You can make risotto in the microwave.  I didn’t think it would work, but it did, beautifully.

If you have ever made risotto, you know how labor intensive it can be.  You have to babysit it, and constantly stir the rice, adding stock a ladle at a time.  It’s a pain.  Besides, if you order it out in a restaurant, it will have butter and parmesan in it.  Why not make it gluten and dairy free, at home?  Here’s how I did it.  You can find the original recipe here.  This will take 30-40 minutes, so plan ahead.  I am giving the instructions for a 1100 watt microwave.  You can find the instructions for 700 watt microwave in the original recipe.  If you do not know the wattage of your microwave, check the owners manual, or online.


8 oz sliced white mushrooms, chopped
1/2 small onion, chopped
3 1/2 cups chicken broth ( you might need more)
4 tablespoons dairy free spread (such as Earth balance sticks)
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 teaspoon dried thyme
1/4 cup dairy free parmesan ( such as Go Veggie)  plus more for garnish


In a microwave safe baking dish, add the raw mushrooms and 2 tablespoons of the spread. Cover tightly with two layers of microwave safe plastic wrap.  MAKE SURE to vent the plastic wrap in several places with a paring knife, or you will have rice all over your microwave!  Microwave the mushrooms and onion on high about five minutes, or until vegetables are soft.

Add the rice to the dish, and toss to coat in the melted spread and mushrooms.  Ad 1 1/2 cups of chicken broth and white wine to dish.  Stir together.  Cover with the plastic wrap, and microwave on high for 8 minutes.

Remove the dish from the microwave and peel back the saran wrap.  Be careful of steam!!!  Stir the rice and add another cup of chicken broth and stir together.


Cover again with plastic wrap ( you might need to replace it here) and microwave for 7-9 minutes, or until rice has a slight bite.  If you replace the plastic wrap, make sure to vent it!

Remove plastic wrap, and stir in the remaining two tablespoons of dairy free spread, and then the parmesan.  Stir vigorously until rice becomes creamy.  If rice looks dry, add additional chicken broth, one tablespoon at a time, until rice is creamy.( I added about half a cup more, but it may vary)  Sprinkle with additional parmesan, if desired and serve.


I could have literally sat down with a spoon and eaten this entire dish of rice.  My husband, who is not a rice fan, really liked this.  The texture is creamy, and it tastes of parmesan and butter, even though it is dairy free.

You can definitely do this.  It’s pretty easy, and definitely delicious!


6 Comments Add yours

  1. Excellent recipe – thank you so much for sharing!


    1. glutenfreelady says:

      My pleasure. If you make it let me know how it turns out!

      Liked by 1 person

  2. Jessica says:

    You are a rock star. Thank you for making this recipe. It sounds so good. I miss those type of dishes.


    1. glutenfreelady says:

      Thanks Jessica! It really is close to the real thing. The fact that my husband raved says it all.

      Liked by 1 person

      1. Jessica says:

        Wow! That’s even better!!


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