There's a first time for everything!

For a while now, I've been wanting to try my hand at making risotto. I've heard it's pretty tasty, but can also be complicated. The husband hinted that he might like it, too, by purchasing a Risotto Cookbook for my birthday a few months ago. I decided to dive in last night and give it a shot. The recipe I used was not from the cookbook, but from the Kansas City Star! Not only that, but it's all done in the microwave!! Super easy and VERY delicious! The recipe is for the rice with veggies only, however, I added some cooked boneless chicken breasts (cut into small cubes) to make it a meal! We served it alongside some leftover garlic bread that needed to get eaten. (Picture Quality = Poor)


Risotto with Peas and Mushrooms

1 Tbsp. butter
1 Tbsp. olive oil
1 cup arborio rice
1/2 cup chopped onion
3 cups fat-free chicken broth
8 oz. sliced fresh mushrooms
1 cup frozen green peas
1/2 cup freshly grated Parmesan cheese
1/4 tsp. black pepper

1. In a 3-qt. baking dish, microwave butter and oil on high 45 seconds to 1 minute or until melted.
2. Mix in rice and onion. Microwave on high 4 minutes, stirring after 2 minutes.
3. Stir in chicken broth and microwave on high 10 minutes, stirring every 3 minutes.
4. Add mushrooms and microwave on high 8 minutes, stirring every 3 minutes.
5. Stir in peas and microwave on high 2 minutes.
6. Cover and let stand 5 minutes. Sprinkle with cheese and pepper. Serve immediately.