Parmesan-Black Pepper Arborio Rice Pilaf

Name: Parmesan-Black Pepper Arborio Rice Pilaf
Yield: 8 servings
Ingredients: 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; ¾ cup grated Parmesan cheese; 1 teaspoon coarsely ground pepper; Salt, to taste

Rating: 4.3 stars

80 Ratings
62 Reviews
7 Photos

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.

By USA WEEKEND columnist Pam Anderson

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Recipe Summary

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Directions

Step 1
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.)

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Step 2
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

Nutrition Facts

Per Serving:

275 calories; protein 8.1g; carbohydrates 47.2g; fat 5.4g; cholesterol 12mg; sodium 169.7mg. Full Nutrition

Reviews (62)

Most helpful positive review

THEINSANECHEF

10/24/2005

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. Read More

Helpful

(26)

Most helpful critical review

Amy Tattoli-Steitz

08/28/2005

We just didn't like this. I liked the texture but not the taste. Read More

Helpful

(13)

80 Ratings

5 star values: 43
4 star values: 24
3 star values: 10
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

THEINSANECHEF

10/23/2005

Helpful

(26)

PAWS2LOVE

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! Read More

Helpful

(25)

LOOSENUP

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! Read More

Helpful

(20)

PrincessJenna

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. Read More

Helpful

(18)

Caryn

01/28/2006

Really great! Easy to make! Be sure to use fresh parmesan! Read More

Helpful

(15)

Amy Tattoli-Steitz

08/28/2005

We just didn't like this. I liked the texture but not the taste. Read More

Helpful

(13)

SILVIA13

06/18/2006

This recipe was super easy and really tasty. Was very similar to risotto, without all that stirring. Read More

Helpful

(8)

Holly

04/11/2006

My family loved it Read More

Helpful

(6)

SEAOTTER89

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!! Read More

Helpful

(6)

More Reviews

Back to Parmesan-Black Pepper Arborio Rice Pilaf

All Reviews for Parmesan-Black Pepper Arborio Rice Pilaf

- of Reviews

Parmesan-Black Pepper Arborio Rice Pilaf

Servings Per Recipe: 8
Calories: 274.7

% Daily Value *

protein: 16 %

carbohydrates: 15 %

dietary fiber: 3 %

sugars:

fat: 8 %

saturated fat: 13 %

cholesterol: 4 %

vitamin a iu: 2 %

niacin equivalents: 5 %

vitamin c: 1 %

folate: 1 %

calcium: 9 %

iron: 4 %

magnesium: 2 %

potassium: 1 %

sodium: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Parmesan-Black Pepper Arborio Rice Pilaf

1 of 62

All Reviews

THEINSANECHEF

10/23/2005

Helpful

(26)

PAWS2LOVE

06/23/2005

Helpful

(25)

LOOSENUP

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!

Helpful

(20)

PrincessJenna

02/06/2008

Helpful

(18)

Caryn

01/28/2006

Really great! Easy to make! Be sure to use fresh parmesan!

Helpful

(15)

Amy Tattoli-Steitz