Easy summer Risotto

I have made this before, but had to post this Fresh Tomato Risotto Recipe from The New Basics Cookbook. With summer ripe tomatoes and the microwave what more could one ask for?

1 T olive oil
1 C Arborio rice
3 C Chicken Stock or canned broth
1/2 C water
1/3 C dry white wine
6 small ripe plum tomatoes, halved, cored and chopped
2-3 T chopped, fresh basil leaves
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
Grated aged hard chevre, for garnish

1. Heat the oil in a deep 2 1/2 quart microwave-safe casserole, uncovered, for 1 minute on full power (650 to 700 watts)
2. Stir in the rice. Cook 1 minute.
3. Stir in 2 Cups of the stock, the water, and the wine. Cook 12 minutes, uncovered. Stir in the remaining 1 Cup of stock, the chopped tomatoes, and the basil. Cook 8 minutes.
4. Season with pepper and nutmeg, sprinkle with cheese, and serve immediately.

Serves: 2 portions

If your micro is less powerful you may need to add coooking time, if you don't have a carousel, you may have to rotate the dish while it is cooking.

Notes: (1) I have also done it with canned fire roasted tomatoes and it was equally delicious! (2) It served the four of us and there was a little leftover.