Ripe Olive Risotto Recipe
Ingredients:
1/4 cup butter or cooking oil
1 cup finely chopped onion
1/3 cup chopped celery
1 cup uncooked long grain rice
2 cups chickne bouillon
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped ripe olives
1 can (4-oz.) mushroom stems and pieces, drained
1jar (2-oz.) pimiento strips
1/4 cup grated parmesan cheese
Preparation Method:
In 2-qt. casserole combine butter, onion, celery, rice, bouillon, salt and pepper. Cover.Microwave at High 20 minutes, stirring after 10 minutes.
Add olives, mushrooms, pimiento and cheese. Stir to mix well. Microwave at High 2 to 4 minutes. Stir before serving. Makes 6 to 8 servings.
January 30 2008 07:27 am | Pasta Recipes
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