Risotto
From pamela 19 years ago
- - to make
- Serves 4
A wonderful end of the week dish. Use whatever left overs you have for this risotto, and even better, make it in the microwave! Perfect side dish for a busy night .
Ingredients
- 1 cup arborio rice, uncooked shopping list
- 1/4 cup parmesan cheese, grated shopping list
- 1 onion, chopped shopping list
- 3 tbsp butter or margarine shopping list
- 1 1/2 cups vegetable broth shopping list
- 3/4 cup white wine (you may substitute apple or white grape juice) shopping list
- 1 garlic clove, finely diced shopping list
How to make it
- Combine onion, butter, and garlic in a 3 qt, microwave safe casserole dish. Place in microwave and cook on high setting for 3 minutes.
- Place vegetable broth in a microwave safe dish and heat until the broth is hot but do not boil (around 2 minutes).
- Combine the rice and broth with the onion, butter and garlic mixture. Cover tightly and cook on high setting for 6 minutes.
- Add the wine into the rice and cook on high setting for an additional 10 minutes. The majority of the liquid should boil away. Mix in the cheese with the rice, and serve.
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