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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from the Better Homes & Gardens New Cookbook Ingredients:
1 small onion, chopped (about 1/3 cup) |
1 tablespoon butter or 1 tablespoon margarine |
2/3 cup arborio rice, uncooked |
2 cups water |
1 teaspoon chicken bouillon |
1 dash black pepper |
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated |
Directions:
1. Melt butter in a medium saucepan.
2. Add onion and saute 1 minute.
3. Add rice, then cook and stir for 2 minutes more.
4. Stir in water, bouillon, and pepper.
5. Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
6. Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
7. Stir in parmesan cheese.
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