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Risotta Primavera
Recipe By : Country Living, May 1995
Serving Size : 4

1 tablespoon butter
1/2 cup onion, finely chopped
1 14 oz can chicken broth, reduced sodium,
(or 1 can vegetable broth)
1 cup arborio rice
1 med carrot, peeled & finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup fresh or frozen green peas
1/3 c. + 2-4 T. water
1 teaspoon dried basil leaves
1/2 cup Parmesan cheese, grated
1 clove garlic, finely chopped
1/4 teaspoon black pepper

In a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs until melted. Stir in onion, cover and microwave for 1 min.

Stir broth & rice into onion mixture; cover. Microwave on high 6 min. Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4 min on high.

Stir peas, 1/2 c. water and basil into rice mixture. Cover and microwave 4 min. on high. Stir, cover, and microwave on high 2 more min.

Stir in Parmesan cheese, garlic and pepper. Cover and set aside for 6-8 min., stirring occasionally, until rice is cooked but slightly chewy. Stir in an additional 2-4 T of water for a creamier texture.