Tomato Risotto

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced yellow onion (about 1/4 pound)
• 1 tablespoon minced garlic (about 4 cloves)
• 1 cup Arborio rice
• 2 cups canned Italian tomatoes, pureed with juice
• 1 1/4 cups homemade or canned chicken broth
• Freshly ground black pepper
• 1/3 cup freshly grated Parmesan cheese
• coarse salt (optional)

1. 1.
2. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
3. 2.
4. Stir in onions and garlic.
5. Cook, uncovered, at 100% for 4 minues.
6. Add rice and stir to coat.
7. Cook for 4 minutes more.
8. 3.
9. Add tomatoes and broth.
10. Cook, uncovered, at 100% for 9 minutes.
11. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
12. 4.
13. Remove from oven.
14. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
15. To serve 6 as a first course, 10 as a side dish.
16. Increase broth to 2 3/4 cups and double all other ingredients.
17. Heat butter in a 14" x 11" x 2" dish for 2 minutes.
18. Add onions and garlic and cook for 3 minutes.
19. Add rice and cook for 4 minutes more.
20. Stir in tomatoes and broth and cook for 18 minutes.
21. Stir and cook for 18 minutes more.
22. Remove from oven.
23. Stir in pepper, cheese, and salt to taste.

unsalted butter, olive oil, yellow onion, garlic, arborio rice, italian tomatoes, chicken broth, freshly ground black pepper, parmesan cheese, salt

Taken from www.epicurious.com/recipes/food/views/tomato-risotto-14833 (may not work)