Total Time
Prep 5 mins
Cook 20 mins

from the "Better Homes & Gardens New Cookbook"

Ingredients Nutrition


  1. Melt butter in a medium saucepan.
  2. Add onion and saute 1 minute.
  3. Add rice, then cook and stir for 2 minutes more.
  4. Stir in water, bouillon, and pepper.
  5. Bring to a boil; reduce heat, cover, and simmer for 20 minutes (don't lift the lid!).
  6. Remove saucepan from heat and let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy (if necessary, stir in a little hot water to reach desired consistency).
  7. Stir in parmesan cheese.


Most Helpful

Very good. Found this in my BH&G cookbook and I use it for a quick side dish.

goddessindoorway October 25, 2011

I made this for an emergency side dish tonight when I discovered I was out of potatoes. I think it's going to become my new standard rice dish. I thought it could have used some salt, but that's probably because I used homemade chicken stock, which I don't salt. I also added a little chopped green pepper and a bit of garlic in with the onion. I'm so glad I found this recipe.

Chocolatl April 03, 2009

This was a lovely risotto and so easy. Instead of the water and chicken bouillon I used chicken stock and used the parmesan cheese. Wonderful flavour, I will be making this again, thanks for posting.

Derf March 22, 2009

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