Ripe Olive Risotto
|Chicken broth||2 Cup (32 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Onion||1 Cup (16 tbs), finely chopped|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced pimento||2 Ounce, drained (1 Jar)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In 2-quart casserole combine broth, rice, onion, celery, butter, salt and pepper.
Microwave at high (10) 15 to 20 minutes until liquid is absorbed, stirring after 10 minutes.
Add olives, mushrooms, pimento and cheese; mix well.
Microwave at high (10) 1 to 3 minutes.
Stir before serving.