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Ripe Olive Risotto

Microwave.Lady's picture
Ingredients
  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)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
Directions

In 2-quart casserole combine broth, rice, onion, celery, butter, salt and pepper.
Cover.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Rice
Interest: 
Everyday

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