Microwave Tomato Risotto

Directions

1. 1
   Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
2. 2
   In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
3. 3
   Add rice and cook a further 2 minutes in microwave oven.
4. 4
   Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
5. 5
   Allow to stand for 5 mins then fold in the romano and butter.
6. 6
   Sprinkle extra romano on top to serve.
7. 7
   Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.