Microwave Risotto With Peas and Parmigiano-Reggiano Cheese

• 5 cups chicken broth
• 1 cup white wine
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 14 teaspoon white pepper
• 6 tablespoons olive oil
• 34 cup yellow onion, diced
• 1 tablespoon garlic, crushed
• 1 12 cups calrose medium-grain white rice
• 14 teaspoon table salt (to taste)
• 10 ounces frozen peas, thawed
• 1 cup parmigiano-reggiano cheese, freshly grated

1. In a 3-qt sauce pan, bring chicken broth, white wine, garlic powder, onion powder and white pepper to a simmer.
2. Stir well and keep simmering until needed.
3. In a 2-1/2-qt covered microwave casserole dish, microwave olive oil for 2-minutes.
4. Add yellow onion and crushed garlic, stir well and microwave covered for 4-minutes.
5. Add rice, stir well, until rice is coated in olive oil and microwave covered for 4-minutes.
6. Add 5 cups of the simmering chicken broth to rice mixture, stir well and microwave, covered, for 8-minutes.
7. Stir well, and microwave covered for 8-more minutes.
8. Add remaining cup of chicken broth, peas and salt to taste, stir well again and microwave covered for a final 8-minutes.
9. Check to see if risotto is done.
10. If risotto is done, serve as suggested below.
11. If risotto is not quite done, add 1/2 hot water, stir well and microwave, covered, for 2 to 3 additional minutes.
12. Stir in 3/4 cup Parmigiano-Reggiano cheese.
13. Spoon the risotto into the center of each serving dish and sprinkle with the remaining cheese.

chicken broth, white wine, garlic, onion powder, white pepper, olive oil, yellow onion, garlic, white rice, salt, frozen peas, cheese

Taken from www.food.com/recipe/microwave-risotto-with-peas-and-parmigiano-reggiano-cheese-325787 (may not work)