This Risotto is made right in the microwave with rice, chicken broth, butter, olive oil, cheese and black pepper. Easy and delicious.
1 tsp. Olive oil
1 tsp. Butter
4 tb Yellow onion; minced
1/2 c Arborio rice
1 1/2 c Chicken broth
1 oz. Parmesan cheese; grated
Black pepper; to taste
In a 9-inch pie pan, microwave oil and butter on high for 2 minutes.
Add onion and rice and microwave on high for 2 minutes.
Add the broth, and microwave on high for 16 minutes, stirring once halfway through cooking.
Stir in parmesan and pepper. Let stand, covered, 3 minutes.