1. Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer. Keep warm over low heat.
2. In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes.
3. Add the onion to the dish, and stir to coat. Cook in the microwave for 4 more minutes.
4. Add the uncooked rice, and stir to coat with oil. Cook for another 4 minutes.
5. Pour the simmering chicken broth into the rice, and stir. Cook in the microwave for 9 minutes.
6. Stir, then microwave for another 9 minutes.
7. If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes.
8. Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.

Serves: 6
Calories:231