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Easy Risotto

In this simplified version, the constant stirring required by the classic recipe is eliminated.

1/3 cup thinly sliced green onion (3)

1 tablespoon margarine or butter

2/3 cup Arborio or long grain rice

2 cups water

½ teaspoon instant chicken bouillon granules

¼ cup grated Parmesan or Romano cheese

1. In a medium saucepan cook green onion in hot margarine or butter till tender but not brown. Add uncooked rice. Cook and stir for 2 minutes more. Carefully stir in water, bouillon granules, and dash pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).

2. Remove from heat. Let stand, covered, 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in cheese. Makes about 2 cups (4 side-dish servings).

From Better Homes and Gardens New Cookbook

Copyright © 1996 by Meredith Corporation