Salle's Microwave Risotto
- 1/2 c Boiling water
- 1/4 c Chopped sun-dried tomatoes,
- -packed without oil
- 1 tb Margarine
- 1 tb Olive oil
- 1/3 c Minced fresh onion
- 1 c Uncooked Arborio or other
- -short-grain rice
- 3 c Low-salt chicken broth
- 3/4 ts Salt
- 1/4 ts Pepper
- 4 1/2 oz Chopped green chiles, (1
- -can) drained
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:
1 cup).
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@digex.net on Jan 28, 1997.
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:
1 cup).
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@digex.net on Jan 28, 1997.
