Easy Microwave Vegetable Risotto Tuesday, July 19, 2011


1 12 oz bag microwaveable green beans (in produce department)
2 cups vegetable broth
1 ½ cups water
2 TBSP butter
1 small onion, finely chopped
2 cups Arborio rice
2 or 3 ripe tomatoes, seeded and chopped
1 ½ cups tomato juice
2 cups fresh (or frozen) corn kernels
2 oz grated Parmesan cheese
2 TBSP basil, chopped
salt and pepper to taste


Cook green beans according to pkg directions. Cool and cut into 1 inch pieces. Heat broth and water to boiling. In a large, microwave safe bowl, microwave butter and onion about 3 minutes or until softened. Stir in rice and cook 1 minute. Stir in broth mixture. Cover with plastic wrap and vent. Microwave on medium power about 10 minutes. Stir in tomato juice and recover and cook on medium about 5 more minutes or until most of the liquid is absorbed. Stir in corn and recover with vented plastic and cook about 3 or 4 minutes or until corn is heated through. Stir in Parmesan, green beans, tomatoes, half of basil and salt and pepper (about ½ tsp each). Turn into a serving bowl and sprinkle on remaining basil.

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