Tomato Risotto Diablo

1 tablespoon butter

1 tablespoon olive oil

cup arborio rice

½ cup onion, finely chopped

3 cloves garlic, finely minced

2 cups low-sodium vegetable broth

1 can (6 ounces) “no salt added” tomato paste

½ teaspoon dried basil

½ teaspoon red pepper flakes, or more to taste

2 tablespoons grated parmesan cheese, or more to taste

Salt and pepper to taste

Place butter and oil in a 1½-quart microwave-safe bowl. Microwave uncovered on HIGH until butter melts, about 1 minute. Stir in rice and microwave on HIGH, uncovered, until rice begins to turn translucent, about 2 minutes.

Stir in onion, garlic, broth, paste, basil and red pepper. Blend well. Cover with microwave-safe plastic wrap (or use a lid), and microwave on HIGH until mixture reaches a full boil, 7-9 minutes. Uncover rice, stir well, and then continue to microwave on high, uncovered, for 7-9 more minutes, or until rice is done. (Rice should be moist, al dente in texture, but not soupy or crunchy.) Remove from microwave and test rice for doneness. If dry or crunchy, add up to ½ cup more broth and microwave for another 2 minutes until rice is tender.

Stir in cheese and salt and pepper to taste and serve immediately or place in freezer for 20-30 minutes to prepare Devil’s Risotto Balls (see note).

Makes about 2½ cups; serve 2 as a main.

Cook’s note: Risotto must be thoroughly cooled before beginning Devil’s Risotto Balls. Either place in the freezer 20-30 minutes, or refrigerate for several hours before beginning the recipe.

Nutrition values per 1¼ cups: 465 calories, 15 g fat (5 g saturated), 72 g carbohydrates, 6 g fiber, 12.5 g protein, 20 mg cholesterol, 277 mg sodium.