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Creamy Mushroom Risotto (Microwave Hack!)

This shortcut risotto is creamy, comforting, and made mostly in the microwave—ready in 20 minutes with zero fuss.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Keyword: dinner recipe, easy dinner recipe, quick dinner recipe, rice dish, weeknight dinner recipes
Servings: 4

Equipment

  • Microwave-safe bowl
  • Skillet
  • Measuring cups
  • Wooden spoon
  • Grater

Ingredients

  • 1 cup arborio rice
  • 2 ½ cups vegetable or chicken broth
  • 1 tablespoon olive oil or butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup cremini or button mushrooms sliced
  • ¼ cup grated parmesan cheese
  • 1 teaspoon fresh thyme or parsley chopped
  • salt and black pepper to taste

Instructions

  • Heat the oil in a skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté for 5–6 minutes, until soft and golden.
  • In a large microwave-safe bowl, combine arborio rice and broth. Microwave uncovered on high for 5 minutes.
  • Stir, then microwave for another 5 minutes. Stir again and continue microwaving in 2-minute intervals, stirring in between, until rice is creamy and tender (about 15 minutes total).
  • Stir in the cooked mushroom mixture, parmesan cheese, herbs, salt, and pepper. Mix well and serve immediately.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Microwave gently or warm on the stovetop with a splash of broth to loosen.
Top Tips: Prep ahead by chopping the mushrooms and onions early. Taste before serving and add more parmesan if desired.