Microwave Tomato Risotto

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 1/3 cups arborio rice
• 1 liter chicken stock
• 1 (400 g) can diced tomatoes
• 1/2 cup grated romano cheese
• 2 teaspoons butter
• extra romano cheese (to garnish)

Recipe

• 1 place stock in a saucepan and bring to boil on stove. you can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
• 2 in a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
• 3 add rice and cook a further 2 minutes in microwave oven.
• 4 add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
• 5 allow to stand for 5 mins then fold in the romano and butter.
• 6 sprinkle extra romano on top to serve.
• 7 note: if you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.