Lazy Garlic Parmesan Risotto
photo by Chickee
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄3 cup onion, chopped
- 1 tablespoon garlic, minced (one clove)
- 2⁄3 cup long grain rice
- 2 cups water
- 2 teaspoons instant chicken bouillon granules
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄4 cup parmesan cheese, grated
directions
- In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent.
- Add rice to saucepan, cooking and stirring for two minutes.
- Slowly stir in water and bouillon granules and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.).
- Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve.
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Reviews
-
Tasty rice dish, I was a little worried because of the method, but it turned out fine in the end with the parmesan cheese making it more creamy. I added half a glass of white wine before the water step, I did also finish the way I usually do a risotto- with a squirt of lemon juice and a knob of butter. Next time I'd like to use aborio or risotto rice as it would improve the texture. But it was a great lazy risotto! Thanks!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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