Parmesan-Black Pepper Arborio Rice Pilaf

Parmesan-Black Pepper Arborio Rice Pilaf

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Side Dish

Ingredients

8

8 servings

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups arborio rice, rinsed in a colander until water runs clear
  • 1 quart low-sodium chicken broth
  • 0.75 cup grated Parmesan cheese
  • 1 teaspoon coarsely ground pepper
  • Salt, to taste

Instructions

  • Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
  • Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Nutritional Facts

Per 8 servings

  • Calories: 275
  • Carbohydrate: 47g
  • Fat: 5g
  • Fiber: 1g
  • Protein: 8g
  • Sugar: 1g

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