I adapted this risotto for the microwave to cut down on time in the kitchen. CLReader.
1/2 cup boiling water
1/4 cup chopped sun-dried tomatoes, packed without oil
1 tablespoon margarine
1 tablespoon olive oil
1/3 cup minced fresh onion
1 cup uncooked Arborio or other short-grain rice
3 cups low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 (4.5-ounce) can chopped green chiles, drained
How to Make It
Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
Combine margarine and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes. Stir in onion; microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 2 minutes. Stir in broth, salt, and pepper; microwave at HIGH 9 minutes. Stir in tomatoes and chiles; microwave at HIGH 8 minutes. Let stand 5 minutes, stirring frequently.