OK, so sometimes I roast the chickens and veggies, simmer them overnight, pick out the bones, and triple strain my stock.

And sometimes I open a box o' broth.

There's room for all different methods, right? Use the sweat and expletives for something/someone else ; )

Here's one to try:

Tomato Risotto

2 tablespoons butter
2 tablespoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 tablespoon minced garlic (about 4 cloves)
1 cup Arborio rice
2 cups canned Italian tomatoes, pureed with juice
1 1/4 cups homemade or canned chicken broth
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese


1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
4. Remove from oven. Stir in pepper and cheese, add salt to taste.