2 Tbsp olive oil
2 Tbsp butter
3 garlic cloves, minced
1 small onion, diced small
6 ounces Arborio (short grain) rice
1 1/2 pints water, boiling
1 lb chopped veggies, your choice (suggest leeks, mushrooms, bell pepper)
salt and pepper to taste
Place the olive oil and butter in a deep, microwaveable bowl or casserole and microwave on high for 2 minutes to melt together.
Add the garlic and onion, and stir to mix well, then microwave for 4 minutes.
Add the rice, stir, and microwave for another 4 minutes.
Pour in the boiling water, stir, and microwave for 9 minutes.
After the 9 minutes, stir the risotto, and microwave for another 9 minutes.
Meanwhile, over medium heat in a large skillet, start to saute whatever vegetables you have chosen in a little olive oil.
When the risotto is done in the microwave, remove and let the risotto stand, uncovered, for 5 minutes.
Dump the risotto into the skillet with the vegetables when they are tender, stir, taste, and season with salt and pepper. Serve immediately.