Microwave spinach risotto+
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 2 | tablespoons | Olive or salad oil |
| 1 | cup | Regular long grain rice |
| 1 | can | Chicken broth (13 1/4 to 14 1/2 oz.) |
| 1 | pack | Frozen, chopped spinach thawed (10 oz.) |
| ⅓ | cup | Grated parmesan cheese |
| ¼ | teaspoon | Pepper |
| 1 | medium | Tomato |
Directions
1. In a 2 qt. casserole, cook onion and olive oil, covered, on high 3 to 4 minutes till tender, stirring halfway through cooking. Stir in rice, coating each grain. In a 2 cup measure, place broth; add water to make 2 cups. stir broth mixture into rice. Cook, covered, on medium (50% power) 13 to 15 minutes until liquid is absorbed and rice is tender.
2. Drain spinach well, squeezing to remove all liquid. stir spinach, Parmesan cheese, and pepper into rice. let stand, covered, 5 minutes.
Remove seeds from tomato and cut into ½" chunks; stir into rice.
Garnish with thin slices of Parmesan cheese (draw a peeler across a block of Parmesan to make wafer thin slices.) Mary Riemerman
Submitted By MARY RIEMERMAN On 04-10-95