Risotto with Sundried Tomatoes and Mild Chiles

 >> Made in the Microwave <<


1 T. butter

1 T. olive oil

1/3 cup onion - minced

1 cup Arborio rice (uncooked)

3 cups chicken broth

3/4 tsp. salt

1/4 tsp. pepper

1/4 cup sundried tomatoes packed in oil blotted well and chopped

1 can chopped mild Ortega chiles - (4.5 oz.)

1/2 cup grated Romano or Parmesan


1. Combine butter and olive oil in an 8-in. square baking dish.
     Microwave on HIGH for 2 min.
2. Stir in onion. Microwave on HIGH for 3 min.
3. Stir in rice. Microwave on HIGH for 2 min.
4. Stir in broth, salt and pepper. Microwave on for HIGH 9 min.
5. Stir in tomatoes and chiles. Microwave on HIGH for 8 min.
6. Stir in grated cheese and let stand 5 min., and then serve.


Tia Rowland Berkshire Hathaway Home Services Realty 626.685.1114
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