-
-
My review
Parmesan-Black Pepper Arborio Rice Pilaf
USA WEEKEND columnist Pam Anderson
"A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal."
Added to shopping list.
Go to shopping list.
Ingredients
servings 275 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 275 calories; 5.4 g fat; 47.2 g carbohydrates; 8.1 g protein; 12 mg cholesterol; 170 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5469 Ratings
-
-
-
-
-
Most helpful positive review
10/23/2005
This wasn't the pilaf I was looking for, but I thought it turned out pretty tasty. I served it with some shrimp scampi and it complimented it well. I reccomend adding garlic and mushrooms like...
Most helpful critical review
8/28/2005
We just didn't like this. I liked the texture but not the taste.
Most helpful
Most positive
Least positive
Newest
10/23/2005
This wasn't the pilaf I was looking for, but I thought it turned out pretty tasty. I served it with some shrimp scampi and it complimented it well. I reccomend adding garlic and mushrooms like...
6/23/2005
I made this with homemade vegetable broth and everyone loved it. Tonight I am making it with homemade chicken broth and I know it will be great. Don't use that so-called Parmesan in a can! Use t...
8/13/2005
Really good and easy. I added sauteed mushrooms and red and yellow peppers at the end with the parmesan. As another reviewer mentioned, use real parmesan cheese. A must!
1/10/2008
Put a couple of pinches of saffron in the chicken stock (that explains the almost neon yellow looking color in the photo). I've made risotto tons of times using the regular method (add stock, s...
6/18/2006
This recipe was super easy and really tasty. Was very similar to risotto, without all that stirring.
7/19/2006
I was surprised by this dish. It was fine as published, but next time I'm going to try adding some mushrooms!!