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Categories:
unsalted butter olive oil yellow onion garlic Arborio rice Italian tomatoes chicken broth freshly ground black pepper Parmesan cheese salt
Viewed: 16 - Published at: 2 years agoIngredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup minced yellow onion (about 1/4 pound)
- 1 tablespoon minced garlic (about 4 cloves)
- 1 cup Arborio rice
- 2 cups canned Italian tomatoes, pureed with juice
- 1 1/4 cups homemade or canned chicken broth
- Freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese
- coarse salt (optional)
Method
- 1.
- Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
- 2.
- Stir in onions and garlic.
- Cook, uncovered, at 100% for 4 minues.
- Add rice and stir to coat.
- Cook for 4 minutes more.
- 3.
- Add tomatoes and broth.
- Cook, uncovered, at 100% for 9 minutes.
- Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
- 4.
- Remove from oven.
- Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
- To serve 6 as a first course, 10 as a side dish.
- Increase broth to 2 3/4 cups and double all other ingredients.
- Heat butter in a 14" x 11" x 2" dish for 2 minutes.
- Add onions and garlic and cook for 3 minutes.
- Add rice and cook for 4 minutes more.
- Stir in tomatoes and broth and cook for 18 minutes.
- Stir and cook for 18 minutes more.
- Remove from oven.
- Stir in pepper, cheese, and salt to taste.
