Microwave Convection Cooking
Risotto is easily made in the microwave oven. This recipe makes good use of extra spinach you may have on hand from salads. Be sure to use a short grain rice which has the sticky consistency desired in this type recipe.
2 cloves garlic, minced
2 tablespoons olive oil
1 cup Arborio or short grain rice
1 can (14 oz.) chicken broth
3/4 cup water
1 1/2 cups chopped fresh spinach (about 5 oz.)
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon no-salt lemon-pepper
1. Combine garlic and olive oil in 1 1/2-quart microwave-safe casserole.
2. MICROWAVE (100%), uncovered, 1 1/2 to 2 minutes or until heated. Add rice and broth. Cover tightly.
3. MICROWAVE (100%) 4 1/2 to 5 minutes or until boiling. Then, MICROWAVE (30%) 12 to 15 minutes or until most of liquid is absorbed. Add water and spinach. Cover tightly.
4. MICROWAVE (100%) 6 to 7 minutes of until liquid is absorbed, stirring twice. Stir in cheese, salt and lemon-pepper. Let stand covered 5 minutes before serving.
About 5 Servings
TIPS · Rice should have a creamy consistency. If too dry, add a little water. If too soupy, continue cooking until desired consistency.
>Half of a 10-oz. pkg. frozen chopped spinach can be substituted for fresh.
>About 1/2 teaspoon shredded lemon peel and 1/4 teaspoon pepper can be used for lemon-pepper.
Nutrition Info/Serving: 218 calories, 6 g protein, 31 g carbohydrate, 8 g fat, 5 mg cholesterol, 482 mg sodium, .8 g dietary fiber.