Microwave Risotto

This recipe originally came from the NY Times
about 25 years ago.  I have adapted
it to be lower fat (less butter/oil) and it comes out just fine.
 
1 TBL butter
1 TBL olive oil
1 small onion, chopped
1 cup Arborio rice
3 cups chicken broth

Place butter and olive oil in microwave safe dish
and microwave two minutes.  Add
onion and rice and microwave two more minutes.  Add chicken broth and microwave 9
minutes. Stir.  

Microwave another 9 minutes. Let stand for approximately 5 minutes. Stir in plenty of parmesan and
enjoy!

Optional:
Along with the onion, I also add some sliced
mushroom and some diced ham or Canadian bacon. Continue with main recipe. 
When it’s done, I usually also add a handful of frozen peas (they will
thaw in the hot dish).  Or, add the
fixings from your favorite recipe and follow directions
above.