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Risotto with Peas




Source of Recipe


Canadian Living Microwave Cookbook


List of Ingredients




1 3/4 cups chicken broth
2 tablespoons margarine
1 small onion -- chopped
3/4 cup short-grain rice
1/2 cup peas, frozen
1/3 cup Parmesan cheese -- grated

In 4 cup measure, microwave stock at High for 3 to 4 minutes or until simmering. Set aside. In 12 cup deep casserole, combine butter and onion. Microwave at High for 2 minutes, or until onion softens. Add rice; stir to coat rice with butter. Pour in chicken stock; cover with lid or vented plastic wrap and microwave at High for 4 to 5 minutes or until boiling. Microwave at Medium for 7 to 9 minutes, or until rice is just ender and mixture is still creamy, rotating once if necessary. Rinse peas with warm water to than and stir into rice mixture. Cover and let stand 5 minutes. Stir in cheese. Taste and adjust seasoning with salt and pepper. Serves 4.


Recipe