Salle's Microwave Risotto |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Cooking Light, May 1995. An easy risotto made in the microwave with sun-dried tomatoes and green chiles. Ingredients:
1/2 cup boiling water |
1/4 cup sun-dried tomato, chopped, without oil |
1 tablespoon butter |
1 tablespoon olive oil |
1/3 cup onion, minced |
1 cup arborio rice, uncooked |
3 cups chicken broth |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 (4 1/2 ounce) can diced green chilies, drained |
Directions:
1. Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
2. Combine butter and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes.
3. Stir in onion; microwave at HIGH 3 minutes.
4. Stir in rice; microwave at HIGH 2 minutes.
5. Stir in broth, salt, and pepper; microwave at HIGH 9 minutes.
6. Stir in tomatoes and chiles; microwave at HIGH 8 minutes.
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