Salle's Microwave Risotto

From Cooking Light, May 1995. An easy risotto made in the microwave with sun-dried tomatoes and green chiles.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 cup boiling water
• 1⁄4 cup sun-dried tomato, chopped, without oil
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1⁄3 cup onion, minced
• 1  cup arborio rice, uncooked
• 3  cups chicken broth
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (4 1/2ounce) can diced green chilies, drained

Directions

1. Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
2. Combine butter and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes.
3. Stir in onion; microwave at HIGH 3 minutes.
4. Stir in rice; microwave at HIGH 2 minutes.
5. Stir in broth, salt, and pepper; microwave at HIGH 9 minutes.
6. Stir in tomatoes and chiles; microwave at HIGH 8 minutes.