Tomato Risotto for the Microwave

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* Exported from MasterCook *

 

Tomato Risotto for the Microwave

 

Recipe By :The Microwave Gourmet ( Barbara Kaftka )

Serving Size : 4 Preparation Time :0:00

Categories : Risotto Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Unsalted butter

2 tablespoons Olive Oil

1/2 cup Onion -- minced

4 cloves Garlic -- minced

1 cup Arborio rice

2 cups Italian tomatoes with juice -- pureed

1 1/4 cups Chicken broth

Black pepper

1/3 cup Parmesan cheese

Kosher salt

 

Heat the butter and oil in a 10 " quiche dish or 11 " x 8 1/2 " x2 "

dish , uncovered for 2 minutes in the microwave.

 

Stir in onions and Garlic. Cook uncovered in microwave at 100% for 4

minutes. Add rice and stir to coat. Cook 4 minutes more.

 

Add tomatoes and broth. Cook uncovered at 100% for 9 minutes. Stir

well and cook for 9 minutes more, 14 minutes for a creamier Risotto.

 

Remove from oven. Stir in pepper and cheese.

 

For larger amt...Increase broth to 2 3/4 cups and double all other

ingredients. Heat butter for 2 minutes. Add rice and cook for 4

minutes more. Stir in tomatoes and broth and cook for 18 minutes.

Remove from oven. Stir in pepper, cheese and salt.

 

NOTE from MB: Not a " traditional " risotto but one I often take to

pot lucks where it is very popular. Can easily be made ahead from

ingredients that can be kept on hand.

 

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Per serving: 332 Calories (kcal); 15g Total Fat; (41% calories from

fat); 8g Protein; 40g Carbohydrate; 21mg Cholesterol; 373mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0