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.

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