Recipe - Salles Microwave Risotto

One half cup Boiling water
One fourth cup Chopped sundried tomatoes,
packed without oil
1 tablespoon Margarine
1 tablespoon Olive oil
1/3 cup Minced fresh onion
1 cup Uncooked Arborio or other
shortgrain rice
3 cup Lowsalt chicken broth
Three fourths teaspoon Salt
One fourth teaspoon Pepper
4 One half ounce Chopped green chiles, (1
can) drained

Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.

Combine margarine and oil in an 8inch square baking dish. Microwave at
HIGH 2 minutes. Stir in onion; microwave at HIGH 3 minutes. Stir in rice;
microwave at HIGH 2 minutes. Stir in broth, salt, and pepper; microwave at
high 9 minutes. Stir in tomatoes and chiles; microwave at HIGH 8 minutes.
Let stand 5 minutes, stirring frequently. Yield: 4 servings (serving size:
1 cup).

Per serving: 268 Calories; 7g Fat (20% calories from fat); 13g Protein; 46g
Carbohydrate; 0mg Cholesterol; 944mg Sodium

NOTES : I adapted this risotto for the microwave to cut down on time in the
kitchen. Salle Huber, Hinsdale, Illinois.

Recipe by: Cooking Light, May 1995, page 121

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.