Arborio Rice Pilaf with Black Pepper & Parmesan

By GratefulSea

Ingredients

• 1 Tablespoon butter or Smart Balance
• 1 Tablespoon Olive Oil
• 1 sweet onion, finely chopped
• 2 cups uncooked arborio rice
• 1 quart(32 oz)low-sodium chicken broth
• 3/4 cup grated Parmesan
• 1 teaspoon coarsely ground black pepper
• salt, to taste

Preparation

Step 1

Rinse the rice, two or three times, until the water runs clear.


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.)

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 (it may take quite a bit longer, up to 35 minutes). Stir in cheese and pepper; add salt, if necessary. Serve hot.