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Risotto, Spinach Microwave (D, TNT)
Source: Unknown
Serves: 4

1 small chopped onions
2 tablespoons olive oil
1 cup uncooked rice
2 cups pareve chicken (or vegetable) stock
1/4 teaspoon salt
10 ounces thawed frozen spinach
1/3 cup grated Parmesan cheese
1/4 teaspoon black pepper
1 medium tomato

In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking. Stir in rice, coating each grain.

Stir stock and salt into rice. Cook, covered, on HIGH 5-8 minutes, until boiling. Stir. Cook, covered, on MEDIUM (50% power) 13-15 minutes, until liquid is absorbed and rice is tender.

Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan, and pepper into rice. Let stand, covered, 5 minutes.

Remove seeds from tomato and cut into 1/2" chunks; stir into rice.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A