Salle's microwave risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Boiling water |
| ¼ | cup | Chopped sun-dried tomatoes, packed without oil |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Minced fresh onion |
| 1 | cup | Uncooked Arborio or other short-grain rice |
| 3 | cups | Low-salt chicken broth |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4½ | ounce | Chopped green chiles, (1 can) drained |
| 1 | cup). | |
Directions
Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
Combine margarine and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes. Stir in onion; microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 2 minutes. Stir in broth, salt, and pepper; microwave at high 9 minutes. Stir in tomatoes and chiles; microwave at HIGH 8 minutes.
Let stand 5 minutes, stirring frequently. Yield: 4 servings (serving size: Per serving: 268 Calories; 7g Fat (20% calories from fat); 13g Protein; 46g Carbohydrate; 0mg Cholesterol; 944mg Sodium NOTES : I adapted this risotto for the microwave to cut down on time in the kitchen. -- Salle Huber, Hinsdale, Illinois.
Recipe by: Cooking Light, May 1995, page 121 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.