Tuesday, July 1, 2008

Cheesy Taco Rapid Risotto

Adapted from Basic Microwave Risotto Southern Living June 2008
1/4 cup dried chopped onion
1 tablespoon butter
1 tablespoon roasted minced garlic
1 cup Arborio rice
2 cans chicken broth
1/4 cup white wine
1 cup shredded cheddar cheese
2 tablespoons taco seasoning
2 cups ground meat (I used chicken and turkey sausage)

Combine onion, butter, garlic, and rice in a microwavable bowl. Microwave on high 2 minutes.

Brown meat with taco seasoning. Drain and set aside.

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 cheese, meat, and 1/4 cup broth; stirring 30 seconds to 1 minute until creamy. Add 1/4 cup broth, 1 tablespoon at a time, if necessary to reach desired consistency.