Recipe for Microwave Spinach Risotto


1 small onion, chopped
2 tablespoon olive or salad oil
1 cup regular long grain rice
1 can chicken broth (13 1/4 to 14 1/2 oz.; )
1 pkg frozen, chopped spinach thawed (10; oz.)
1/3 cup grated parmesan cheese
1/4 teaspoon pepper
1 medium tomato


1. In a 2 qt. casserole, cook onion and olive oil, covered, on high 3 to 4 minutes till tender, stirring halfway through cooking. Stir in rice, coating each grain. In a 2 cup measure, place broth; add water to make 2 cups. stir broth mixture into rice. Cook, covered, on medium (50% power) 13 to 15 minutes until liquid is absorbed and rice is tender.

2. Drain spinach well, squeezing to remove all liquid. stir spinach, Parmesan cheese, and pepper into rice. let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice. Garnish with thin slices of Parmesan cheese (draw a peeler across a block of Parmesan to make wafer thin slices.)

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