This easy risotto is made with green onion and Parmesan cheese. This rice dish is fast and doesn't require constant stirring!
Ingredients
- butter: 2 Tbsp
- green onion: 0.66667 cup (sliced)
- ⅓ cups uncooked long-grain rice: 1 piece
- water: 4 cups
- chicken bouillon granules: 1 tsp
- ground black pepper: 0.25 tsp
- Parmesan cheese: 0.75 cup (grated)
Metric Conversion
Stages of cooking
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Melt butter in a large skillet over medium-high heat. Cook and stir green onion in hot butter briefly, then add rice. Cook and stir until rice is toasted, 2 to 3 minutes. Pour in water; season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
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Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese.
