May 8, 2009

Easy Cheesy Risotto


2 T. butter

2/3 C. sliced green onion

1 1/3 C. uncooked long-grain rice

4 C. water

2 t. chicken bouillon granules

1/4 t. ground black pepper

3/4 C. freshly grated Parmesan cheese

Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan cheese and serve immediately.

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