Microwave Risotto

Microwave Risotto

Ingredients:
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard

Directions:
Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer.
Keep warm over low heat.
In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes.
Add the onion to the dish, and stir to coat.
Cook in the microwave for 4 more minutes.
Add the uncooked rice, and stir to coat with oil.
Cook for another 4 minutes.
Pour the simmering chicken broth into the rice, and stir.
Cook in the microwave for 9 minutes.
Stir, then microwave for another 9 minutes.
If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes.
Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.