Last night we went to dinner at a friend's house and she made the best Risotto. She put rosemary, bacon and kidney beans in hers and it was awesome. Definitely worth making. Here's the recipe.

Basic Risotto—Microwavable

2 Tbsp unsalted butter

2 Tbsp olive oil

1/2 c. minced yellow onion (can substitute celery for some or all if you prefer)

1 c. Arborio rice

3 c. chicken broth

2 tsp. Kosher salt

Freshly ground black pepper

Freshly grated parmesan cheese

Heat butter and oil in a 10” quiche or deep pie dish, uncovered at 100% for two minutes.

Add onions and stir to coat.

Cook uncovered for 4 minutes.

Add rice and stir to coat.

Cook, uncovered, for 4 more minutes.

Stir in broth and cook uncovered for 9 minutes.

Stir well and cook another 9 minutes.

Remove from oven and let stand, uncovered for 5 minutes to let rice absorb remaining liquid.

Stir in salt, pepper and parmesan, as desired.

To Tweak it:

add some fresh, chopped rosemary

a little chopped bacon

cooked beans—cranberry/kidney/snowcap

add the rosemary when you add the broth

add the cooked beans when you start the second round of 9 minutes for the broth

add the bacon when youre adding the salt pepper and parm.