Microwave Tomato Risotto

In 2-quart covered saucepan, heat broth and water to boiling on high.

While broth mixture heats on range, in microwave-safe 31/2- to 4-quart bowl, combine margarine, oil, and onion. Cook, uncovered, in microwave on High 2 minutes or until onion softens. Add rice and stir to coat; cook on High 1 minute.

Stir hot broth mixture and half of basil into rice mixture. Cover bowl with vented plastic wrap; cook in microwave on Medium (50 percent power) 10 minutes.

While rice is cooking, make tomato juice: Holding tomatoes at stem ends, grate 3 tomatoes, 1 at a time, on coarse side of box grater, into medium bowl; discard skins. Cut remaining 2 tomatoes into 1/2-inch chunks; set aside.

Stir 2 cups tomato juice into rice mixture (reserve any remaining juice to add to risotto later). Cover bowl with vented plastic wrap, and cook in microwave on Medium 8 minutes or until most of liquid is absorbed. Meanwhile, from wedge of Parmesan, grate enough to equal 1/4 cup to use in recipe plus additional for serving. If you like, with vegetable peeler, shave enough Parmesan from wedge to use for garnish.

When rice is cooked, stir in grated Parmesan, salt, pepper, tomato chunks, reserved tomato juice, and remaining basil. Serve with additional grated Parmesan. Garnish each serving with Parmesan shavings. Makes about 8 1/2 cups.