Roasted Garlic Risotto with Wild Mushrooms (microwave)

This microwave version is as creamy as the traditional, without all of the fuss.

ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/4 cup Stonewall Kitchen Roasted Garlic and Onion Jam
• 3 cups chicken, vegetable or beef broth
• 1/2 teaspoon salt
• 1/4 cup light cream
• freshly ground black pepper
• freshly grated Parmesan cheese
• 1 pound assorted wild mushrooms, cleaned and sliced
• 4 tablespoons butter

directions

1. Cook at 100% power.
2. Heat butter and oil in deep pie dish or 9" baking pan, uncovered, for 2 minutes.
3. Add rice, stir to coat, and cook uncovered 4 minutes.
4. Stir in broth, cook uncovered for 9 minutes.
5. Add Roasted Garlic and Onion Jam and light cream. Stir well; then cook an additional 13 minutes.
6. Remove from microwave; let stand uncovered for 5 minutes, stirring occasionally.
7. Heat butter in skillet over medium heat, and add sliced mushrooms. Saute until tender.
8. Toss with cooked risotto.
9. Top with shaved Parmesan and ground pepper.