Ingredients:
2 tablespoons olive oil
1 onions, finely diced
1 1/3 cups arborio rice
1 liter chicken stock
1 (400 g) cans diced tomatoes
1/2 cup grated romano cheese
2 teaspoons butter
extra romano cheese ( to garnish)
Directions:
Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can’t be bothered doing this but the risotto will take longer to cook.
In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
Add rice and cook a further 2 minutes in microwave oven.
Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
Allow to stand for 5 mins then fold in the romano and butter.
Sprinkle extra romano on top to serve.
Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.