Friday, June 6, 2008

Creamy Pepperoni Rapid Risotto

Adapted from Southern Living June 2008
1/4 cup minced onion
2 tablespoons light butter
1 tablespoon olive oil
1 tablespoon roasted minced garlic
1 cup uncooked Arborio rice
2-3/4 cups fat free chicken broth
1/4 cup dry white wine
4 oz cream cheese
1/4-1/2 cup fat free chicken broth
1/2 cup diced turkey pepperoni

Stir together first 4 ingredients in a medium-size microwave bowl. Microwave on high 3 minutes. Stir in rice, and microwave on high 2 minutes.

Stir in 2-3/4 cup chicken broth and wine. Cover tightly with plastic wrap. Microwave on high 9 minutes. Carefully swirl bowl without uncovering, and microwave on high 8 minutes. Carefully remove and discard plastic wrap. Stir in cream cheese, 1/4 cup broth, and pepperoni; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.