Mushroom Risotto

In a 2 quart microwave casserole (with lid) add:

1 tsp. olive oil

2 minced cloves of garlic

1/4 cup chopped onion

Cover and microwave high for 1 minute.

Add:

1/3 cup risotto (Arborio rice)

Cover and microwave high for 30 seconds.

Add:

1-3/4 cup chicken broth

6 white mushrooms, quartered, or 1 large Portobello mushroom, diced

6 chopped sun dried tomatoes (not in oil)

Cover and microwave high for 18 minutes.  Stir every 6 minutes.

Add:

1 tbls. Whipped butter

1 tbls. Grated Parmesan cheese

Mix and garnish with a sprig of rosemary.

Serves 24 points each serving