Basic Microwave Risotto

serves 3 as a first course or 6 as a side dish

2 T butter
2 T olive oil
1/2 c diced onions
1 c Arborial Rice
3 Cups Chicken broth
2 t Kosher salt
Fresshly ground black pepper
2 T grated Parmasan cheese

Heat oil and butter in 10 inch Quiche or deep pie dish or 11"x8 1/2"x2" dish, uncovered, T 100% for 2 minutes.  Add onions and stir to coat. Cook, uncovered @ 100% for 4 minutes.  Add Rice and stir to coat.  Cook uncovered 4 minutes more.

Stir in broth. Cook, uncoverd @100% for 9 minutes.  Stir well and cook for 9 more minutes.

Remove from oven.  Let stand uncovered for 5 minutes to let rice absorb remaining liquid, stirring several times.  Stir in salt and pepper and Parmasan cheese.

To serve 6 as a first course, 10-12 as a side dish.  Double ingredients.  Use 14"x11"x2" dish and increase broth cooking times to 12 minutes each.

To cook ahead, reserve 1/6 to the broth and reduce last cooking time ~2 minutes.  To finish, add remaining broth and maybe a little more and cook 3-4 minutes.


Ham and Asparagus Risotto

Add 1/2# Asparagus, 1/4 inch slices, and 1 cup of sauted cubed ham 3 minutes before Microwave cooking is done.