Microwave Tomato Risotto

• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 1/3 cups arborio rice
• 1 liter chicken stock
• 1 (400 g) can diced tomatoes
• 1/2 cup grated romano cheese
• 2 teaspoons butter
• extra romano cheese (to garnish)

1. Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
2. In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
3. Add rice and cook a further 2 minutes in microwave oven.
4. Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
5. Allow to stand for 5 mins then fold in the romano and butter.
6. Sprinkle extra romano on top to serve.
7. Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.

olive oil, onion, arborio rice, chicken stock, tomatoes, romano cheese, butter, extra romano cheese

Taken from www.food.com/recipe/microwave-tomato-risotto-160356 (may not work)