Very Easy Risotto

2 tablespoons butter
2/3 cup sliced green onion
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup 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 the Parmesan cheese.

Makes 6 Servings



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