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Microwave Risotto with Ham and Corn

Yield

serves 6 (serving size: 1 cup)

Ingredients

  • 2 cups chopped onion
  • 1 1/2 cups uncooked Arborio rice
  • 3 tablespoons olive oil
  • 1/2 cup white wine
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 2 cups hot water
  • 1 1/2 cups ham, cubed
  • 1 cup coarsely chopped red bell pepper
  • 3/4 cup frozen corn kernels
  • 1/4 cup shredded provolone cheese
  • 1/4 cup grated fresh Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 415
  • caloriesfromfat 26 %
  • fat 11.7 g
  • satfat 3.2 g
  • monofat 6.3 g
  • polyfat 0.9 g
  • protein 17.2 g
  • carbohydrate 56.5 g
  • fiber 3 g
  • cholesterol 19 mg
  • iron 1.3 mg
  • sodium 943 mg
  • calcium 129 mg

How to Make It

  1. Combine first 3 ingredients in a 2-quart casserole dish; microwave on high 5 minutes. Stir in wine and broth; microwave on high 12 minutes.

  2. Stir in water and ham; microwave on high 12 minutes. Stir in bell pepper and next 5 ingredients (bell pepper through black pepper); microwave on high 3 minutes. Stir in parsley. Serve immediately.