Olive Risotto(Microwave) - cooking recipe

Ingredients

1/4 c. butter or cooking oil
1 c. chopped onion
1/3 c. chopped celery
1 c. uncooked rice
2 c. chicken bouillon
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped olives
1 (4 oz.) can mushrooms, drained
1 (2 oz.) jar pimiento strips
1/4 c. grated Parmesan cheese

Preparation

In a 2-quart casserole dish, combine butter, onion, celery, rice, bouillon, salt and pepper.
Cover.
Microwave at High for 24 to 26 minutes, stirring after 10 minutes.
Add olives, mushrooms, pimientos and cheese.
Stir to mix well.
Microwave on High for 2 to 4 minutes.
Stir before serving.
Makes 6 to 8 servings.