Basic Microwave Risotto

Ingredients:

• 3 tablespoons butter
• 1 clove garlic, minced
• 1 onion, chopped
• 1 ½ cups vegetable or chicken broth
• 1 cup uncooked Arborio rice
• ¾ cup white wine or stock or water
• ½ cup grated Parmesan cheese

Directions:

In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).

Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. If it has not, cook longer until most of liquid has been absorbed.  Stir the cheese into the rice and serve.