2 tbsp (30 mL) butter, divided
1 medium onion, finely chopped
3 garlic cloves minced
1 cup (250 mL) uncooked Arborio rice
2 oz (60 g) fresh Parmesan cheese, grated (½ cup/125 mL grated)
3 1/2 cups (875 mL) chicken stock, or vegetable stock
1/2 tsp (2 mL) black pepper
2 cups (500 mL) diced cooked chicken – Or sautéed prawns
2 cups (500 mL) fresh baby spinach leaves
1/2 jar (3½ oz/99 g) sun-dried tomatoes in oil, drained, patted dry and chopped
Place 1 tbsp (15 mL) of the butter in microwave safe casserole dish (I use the Pampered Chef Rockcrok).
Heat over medium heat 3-5 minutes or until melted, stirring to cover surface of pan.
Add onion, garlic, and rice to pan.
Cook, uncovered, 3-4 minutes or until rice is lightly toasted, stirring frequently.
Remove Pan from heat.
Stir stock and pepper into rice.
Microwave, covered, on HIGH 15-17 minutes or until most of the liquid is absorbed and rice is tender.
Remove Pan from microwave; stir in Parmesan, remaining 1 tbsp (15 mL) butter, chicken (or prawns), spinach and sun-dried tomatoes.
Let stand 5 minutes. Enjoy!
Prepared, tried and tested by: Mona Aumair
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