The highlight of this microwave risotto is the fresh mozzarella. Try not to over-stir when adding the mozzarella, or the cheese will melt too much.
3/4 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup dry Arborio rice
1/2 cup dry white wine
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 cup (1/4-inch) diced fresh mozzarella cheese
How to Make It
Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.
Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.