Asparagus Risotto

From: Boomette

On Dec 8, 2008

I love this risotto because it's made in the microwave. I used only 2 tbs of olive oil, no butter. I used 1 large red onion, 1/2 lb mushroom. And to reduce the fat, I omitted the parmesan. Thanks Baby Kato. I loved it. Made for Market tag.

From: JanuaryBride

On Nov 16, 2008

We really enjoyed this. I used beef broth (ran out of chicken broth) and it was so tasty. Left out the salt and tumeric. Also cut recipe in half; I cooked it the 15 min covered, then thru in the asparagus and gave it another 5 minutes and it was done. I did have to add some extra water, as it dried out during cooking. And I stirred in a little half and half just before serving (recommendation on the box of rice). THANKS

From: Cooks4_6

On Jun 1, 2008

This was a nice, quick, great for a weekday side dish. Much simpler than stove-top risotto, but also had a much simpler flavor. I would have enjoyed it more if it had a bit of heavy cream to make it creamier. Great concept though!

From: ~Rita~

On Feb 26, 2007

I`m giving this 5 stars for ease and flavor. Nice use of the microwave cutting back on all the work of stirring and giving time to complete the rest of the meal. I would have like it a little more creamy. I added 1/2 cup more water at step #6. I found the flavor very nice. Timing was right on. The asparagus was not at all mushing which I feared. Thanks for the comfort food!!!