Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 oz (170 g) cremini mushrooms, sliced
- 1 small shallot, finely chopped (about 2 tbsp)
- 1 small garlic clove, finely minced
- 1 tbsp olive oil
- 1 cup (185 g) quick-cook white rice (e.g., Minute Rice)
- 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
- 1/4 tsp kosher salt (plus more to taste)
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (30 g) finely grated Parmesan cheese, plus more to top
- 1/4 tsp freshly ground black pepper, plus more to finish
- 1 tsp fresh parsley, finely chopped (optional)
Do This
- 1) In a large microwave-safe bowl, toss mushrooms, shallot, garlic, and olive oil; microwave on High for 3 minutes.
- 2) Stir, then microwave on High for 2 more minutes, until mushrooms look juicy and reduced.
- 3) Stir in rice, broth, and salt; cover with a microwave-safe plate.
- 4) Microwave on High for 5 minutes; carefully remove and stir well.
- 5) Microwave on High for 2 minutes; rest (covered) for 2 minutes.
- 6) Stir in butter, Parmesan, and black pepper until creamy; taste and adjust salt and pepper.
- 7) Top with extra Parmesan and parsley (optional) and serve hot.
Why You’ll Love This Recipe
- Big “risotto energy” in about 15 minutes, no constant stirring required.
- Microwave method keeps it weeknight-easy but still rich and cozy.
- Mushrooms add deep savory flavor, and Parmesan + butter bring the creaminess.
- One bowl, minimal cleanup, and easy to scale up or down.
Grocery List
- Produce: cremini mushrooms, shallot, garlic, parsley (optional)
- Dairy: unsalted butter, Parmesan cheese
- Pantry: quick-cook white rice, low-sodium chicken or vegetable broth, olive oil, kosher salt, black pepper
Full Ingredients
For the mushroom base
- 6 oz (170 g) cremini mushrooms, wiped clean and thinly sliced
- 1 small shallot, finely chopped (about 2 tbsp)
- 1 small garlic clove, finely minced
- 1 tbsp olive oil
For the “risotto-ish” rice
- 1 cup (185 g) quick-cook white rice (such as Minute Rice)
- 1 1/2 cups (360 ml) low-sodium chicken broth or vegetable broth
- 1/4 tsp kosher salt
To finish (the creamy part)
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1/3 cup (30 g) finely grated Parmesan cheese, plus more for serving
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tsp fresh parsley, finely chopped (optional)
Step-by-Step Instructions
Step 1: Prep a microwave-safe bowl and slice the mushrooms
Choose a large, deep microwave-safe bowl (at least 2-quart/2-liter capacity). This prevents boil-overs once the broth heats up. Slice the mushrooms and finely chop the shallot; mince the garlic.
Step 2: Microwave the mushrooms to build savory flavor fast
Add the sliced mushrooms, chopped shallot, minced garlic, and 1 tbsp olive oil to the bowl. Toss to coat.
Microwave on High (100% power) for 3 minutes. Stir well (the mushrooms will start releasing liquid). Microwave on High for 2 minutes more, until the mushrooms are softer and glossy with their juices.
Step 3: Add rice and broth
Stir in the 1 cup quick-cook rice, 1 1/2 cups broth, and 1/4 tsp kosher salt. Mix thoroughly so the rice is evenly distributed and not clumped.
Step 4: Cover and microwave to hydrate the rice
Cover the bowl with a microwave-safe plate (or a microwave-safe lid). Leave a tiny gap for steam to vent.
Microwave on High for 5 minutes. Carefully remove the cover (watch for steam) and stir very well, scraping the bottom to prevent any sticky spots.
Step 5: Finish cooking, then rest for creaminess
Cover again and microwave on High for 2 minutes. The mixture should look loose but the rice should be tender.
Let it rest, covered, for 2 minutes. This short rest helps the rice finish absorbing liquid and makes the bowl creamier.
Step 6: Stir in butter and Parmesan for the “risotto vibe”
Add 2 tbsp butter, 1/3 cup Parmesan, and 1/4 tsp black pepper. Stir vigorously for 20–30 seconds until the butter melts and the mixture turns creamy and glossy.
Taste and add more salt or pepper if needed. If you want it looser and more spoonable, stir in 1–2 tbsp hot broth (or hot water) until it’s exactly how you like it.
Step 7: Serve and garnish
Spoon into two bowls. Finish with extra Parmesan, an extra crack of black pepper, and 1 tsp chopped parsley (optional). Serve immediately while hot and creamy.
Pro Tips
- Use a deep bowl: Broth can bubble up quickly in the microwave. A 2-quart/2-liter bowl gives you breathing room.
- Grate Parmesan finely: Finely grated cheese melts smoother and helps create that silky, risotto-like texture.
- Stir aggressively at the end: The “creamy” magic comes from stirring butter + Parmesan into hot rice until it emulsifies.
- Microwave power varies: These times are written for a typical 1000–1200W microwave. If your rice seems underdone, microwave 1 minute more, then rest 2 minutes.
- Control the salt: Broth and Parmesan both add saltiness. Start with the listed amount, then adjust at the end.
Variations
- Spinach mushroom “risotto” bowl: Stir in 2 packed cups (60 g) baby spinach right after Step 5; cover for 1 minute to wilt, then proceed with butter and Parmesan.
- Lemon-pepper finish: Add 1/2 tsp finely grated lemon zest along with the black pepper for a brighter, restaurant-y finish.
- Protein boost: Stir in 1 cup (about 140 g) cooked shredded chicken or 1/2 cup (75 g) frozen peas in Step 4 after stirring; continue as written.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat in the microwave with 2–4 tbsp broth or water per serving, covered, on High for 60–90 seconds, stirring halfway through, until hot throughout (at least 165°F / 74°C). This dish is best freshly made, but it reheats well once loosened with a splash of liquid.
Nutrition (per serving)
Approximate, per serving (1/2 recipe): 520 calories, 18 g protein, 62 g carbohydrates, 22 g fat, 8 g saturated fat, 3 g fiber, 820 mg sodium.
