Microwave Tomato Risotto

Ingredients

• 1 can(s) (14- to 14 ½-ounce) chicken broth
• 2 cup(s) water
• 1 tablespoon(s) margarine or butter
• 1 tablespoon(s) olive oil
• 1 small onion, finely chopped
• 2 cup(s) Arborio or Carnaroli rice (Italian short-grain rice)
• ½ cup(s) (loosely packed) fresh basil leaves, chopped
• + 4 more ingredients
• • 5 medium (8 ounces each) ripe tomatoes
  • 1 small wedge Parmesan cheese
  • ¾ teaspoon(s) salt
  • ¹/₈ teaspoon(s) coarsely ground black pepper

1. In 2-quart covered saucepan, heat broth and water to boiling on high. 2. While broth mixture heats on range, in microwave-safe 31/2- to 4-quart bowl, combine margarine, oil, and onion. Cook, uncovered, in microwave on High 2 minutes or until onion softens. Add rice and stir to coat; cook on H...

View full recipe at SpringPad