72 Ratings
  • 5 star values: 38
  • 4 star values: 21
  • 3 star values: 10
  • 1 star values: 3

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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

275 calories; 5.4 g total fat; 12 mg cholesterol; 170 mg sodium. 47.2 g carbohydrates; 8.1 g protein; Full Nutrition


Reviews (56)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/23/2005
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 the real stuff and grate it yourself you will be surprised at how much better it is!
(24)

Most helpful critical review

Rating: 1 stars
08/28/2005
We just didn't like this. I liked the texture but not the taste.
(13)
72 Ratings
  • 5 star values: 38
  • 4 star values: 21
  • 3 star values: 10
  • 1 star values: 3
Rating: 4 stars
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 one other reviewer suggested. Also you don't need to add the salt as most broths already have quite the salt content.
(26)
Rating: 5 stars
06/23/2005
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 the real stuff and grate it yourself you will be surprised at how much better it is!
(24)
Rating: 4 stars
08/13/2005
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!
(20)
Rating: 5 stars
01/28/2006
Really great! Easy to make! Be sure to use fresh parmesan!
(15)
Rating: 5 stars
02/06/2008
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 stir add stock stir repeat for 45 minutes) and was a little nervous about attempting to cheat. I don't know how I managed it but this came out even creamier than my usual risotto. Delicious I'll be making risotto far more often than I used to. Please note it took much longer than 12 minutes... more like 35. But as long as I didn't have to stand there and stir and it came out better than my traditional risotto it's a keeper.
(15)
Rating: 1 stars
08/28/2005
We just didn't like this. I liked the texture but not the taste.
(13)
Rating: 5 stars
06/18/2006
This recipe was super easy and really tasty. Was very similar to risotto without all that stirring.
(7)
Rating: 5 stars
07/19/2006
I was surprised by this dish. It was fine as published but next time I'm going to try adding some mushrooms!!
(6)
Rating: 5 stars
04/11/2006
My family loved it
(6)