Microwave Green Chile-Chicken Risotto
2 Tbs butter
1/2 cup chopped red onion
1 cup arborio rice
1 (14 oz.) fat free low sodium chicken broth
1 1/2 cup water (divided)
1 (4.5 oz.) can green chilies, drained
1 1/2 cup chopped roasted chicken
1 cup shredded reduced-fat shredded cheddar cheese
2 Tbs water
1/4 tsp. salt
1/4 cup chopped fresh cilantro
Combine the butter, onion, rice, brother and 3/4 cup water in a 2-quart microwavable dish. Cover with plastic wrap, and vent.
Microwave on high for 15 min. Stir in remaining 3/4 cup water, cover and microwave on high for 5 minutes.
Stir green chiles and chicken into rice and let stand for 5 min. Uncover and stir in cheese, 2 TBS water, salt and cilantro.
Source: Cooking Light