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    Risotto with Peas

    Source of Recipe

    Canadian Living Microwave Cookbook

    List of Ingredients

    1 3/4 cups chicken broth
    2 tablespoons margarine
    1 small onion -- chopped
    3/4 cup short-grain rice
    1/2 cup peas, frozen
    1/3 cup Parmesan cheese -- grated

    In 4 cup measure, microwave stock at High for 3 to 4 minutes or until simmering. Set aside. In 12 cup deep casserole, combine butter and onion. Microwave at High for 2 minutes, or until onion softens. Add rice; stir to coat rice with butter. Pour in chicken stock; cover with lid or vented plastic wrap and microwave at High for 4 to 5 minutes or until boiling. Microwave at Medium for 7 to 9 minutes, or until rice is just ender and mixture is still creamy, rotating once if necessary. Rinse peas with warm water to than and stir into rice mixture. Cover and let stand 5 minutes. Stir in cheese. Taste and adjust seasoning with salt and pepper. Serves 4.





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