Title: Spinach risotto
 Categories: Microwave, Poultry, Main dish
      Yield: 4 Servings
 
      1 sm Onions, chopped
      2 tb Oil, olive
      1 c  Rice, uncooked
      2 c  Stock, chicken
    1/4 ts Salt
     10 oz Spinach; thawed
    1/3 c  Cheese, Parmesan, grated
    1/4 ts Pepper, black
      1 md Tomatoes
 
  In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes,
  until tender, stirring halfway through cooking.
  
  Stir in rice, coating each grain.  Stir stock and salt into rice.
  Cook, covered, on HIGH 5-8 minutes, until boiling. Stir.
  
  Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is
  absorbed and rice is tender.
  
  Drain spinach well, squeezing to remove all liquid. Stir spinach,
  Parmesan, and pepper into rice.  Let stand, covered, 5 minutes.
  Remove seeds from tomato and cut into 1/2" chunks; stir into rice.
  
  From: "October 1992 Good Housekeeping" Posted on GEnie by S.ZENSEN
  [News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
  CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005