• 6servings
  • 35minutes
  • 211calories

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Ingredients Jump to Instructions ↓

  1. 3 cups hot chicken broth

  2. 1/2 teaspoon salt

  3. 1 pinch ground white or black pepper

  4. 2 tablespoons butter

  5. 2 tablespoons olive oil

  6. 1/2 cup minced yellow onion

  7. 1 cup uncooked medium grain white rice

  8. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.

  2. In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.

  3. Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes. Stir, then microwave for another 9 minutes. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.


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