Ingredients: 3 tablespoons butter 1 garlic clove, minced 1 small onion, finely chopped 1-3/4 cups chicken broth or stock 1 cup Arborio, short-grain, or converted rice 1/4 cup Parmesan cheese Directions:1. In a 3-quart casserole combine the butter, garlic and onion. Cook on HIGH (100%) for 2 to 3 minutes, or until the onion is tender. Set aside. 2. Pour the broth into a 2-cup glass measure. Cook uncovred on HIGH (100%) or until heated but not boiling. 3. Meanwhile, stir the rice into the onions and butter, coating every grain. Stir in the warm broth. Cover tightly and cook on HIGH (100%) for 4 to 6 minutes, or until boiling. Cook on MEDIUM (50%) for 8 to 10 minutes more, or unitl the rice swells and almost all the liquid is absorbed. Stir in the cheese. Cover again and let stand 5 minutes. |