Microwave Risotto

• 3 cups hot chicken broth
• 1/2 teaspoon salt
• 1 pinch ground white or black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup minced yellow onion
• 1 cup uncooked medium grain white rice
• 1/4 cup freshly grated Parmesan cheese

1. Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
2. 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.
3. 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.

chicken broth, salt, ground white, butter, olive oil, yellow onion, white rice, freshly grated parmesan cheese

Taken from www.allrecipes.com/recipe/86510/microwave-risotto/ (may not work)