Italian Risotto With Shrimp (Microwave)

Simple risotto recipe which doesn't require constant stirring. I believe it originally came from Cooking Light

• Ready In: 30 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 3 1⁄2 cups chicken broth
• 1⁄2 cup dry white wine
• 1  cup  chopped onion
• 2  teaspoons olive oil
• 1 1⁄3 cups arborio rice
• 1  cup frozen corn or 1  cup peas
• 1⁄3 cup  chopped  roasted red pepper
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  chopped fresh oregano
• 3⁄4 cup  grated asiago cheese

Directions

1. Combine broth and wine in 1 quart glass measuring cup. Microwave on high for 5 minutes, or until it boils. Remove from microwave and keep warm.
2. Combine onion and oil in a 2 quart casserole. Microwave on high 4 minutes .
3. Stir in broth mixture and rice. Microwave on high for 15 minutes or until liquid is almost absorbed, stirring every 5 minutes.
4. Stir in shrimp, corn or peas, roasted red peppers, basil and oregano. Micowave on high for 4 minutes or until shrimp are done, stirring every two minutes.
5. Remove from oven and stir in cheese.