From Cooking Light, May 1995. An easy risotto made in the microwave with sun-dried tomatoes and green chiles.
- Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
- Combine butter 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.