Parmesan Risotto by amy twomey
*adapted from my friend Tonya Dalton
4 T. butter
4 T. olive oil
1 c. onion, chopped in cuisine art
2 c. arborio rice uncooked
6 c. chicken broth
1 1/2 c. shaved fresh parmesan cheese
1 garlic clove, minced
1 t. pepper
1 t. salt
1 bunch of asparagus
1 package of bacon
Microwave butter/oil 75 seconds. Stir in onions and garlic cover 45 seconds. Stir in rice. Cover microwave 3 minutes. Add chicken broth microwave uncovered 28 minutes. Let stand 5 minutes add cheese, stir in.
Separate pan cook bacon. Separate pot steam asparagus while risotto is cooking! Add chopped asparagus and bacon to cooked risotto. So good.
*I serve with melted open face cheese sandwiches on gluten free toast & a salad.
For a super microwaved meal (ha ha) you can zap the bacon for faster results. Oh my!
A beautiful meal. I will be working on the long version of this same recipe, some day when my kids are off to college. ha ha! For now I will savor this one.