Parmesan-Black Pepper Arborio Rice Pilaf Recipe - Allrecipes.com
Parmesan-Black Pepper Arborio Rice Pilaf Recipe

Parmesan-Black Pepper Arborio Rice Pilaf

Recipe by  

"A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.)
  2. 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. Stir in cheese and pepper; add salt, if necessary. Serve hot.
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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2005

This wasn't the pilaf I was looking for, but I thought it turned out pretty tasty. I served it with some shrimp scampi and it complimented it well. I reccomend adding garlic and mushrooms like one other reviewer suggested. Also, you don't need to add the salt as most broths already have quite the salt content.

 
Most Helpful Critical Review
Aug 28, 2005

We just didn't like this. I liked the texture but not the taste.

 

62 Ratings

Jun 23, 2005

I made this with homemade vegetable broth and everyone loved it. Tonight I am making it with homemade chicken broth and I know it will be great. Don't use that so-called Parmesan in a can! Use the real stuff and grate it yourself, you will be surprised at how much better it is!

 
Aug 13, 2005

Really good and easy. I added sauteed mushrooms and red and yellow peppers at the end with the parmesan. As another reviewer mentioned, use real parmesan cheese. A must!

 
Jan 28, 2006

Really great! Easy to make! Be sure to use fresh parmesan!

 
Feb 06, 2008

Put a couple of pinches of saffron in the chicken stock (that explains the almost neon yellow looking color in the photo). I've made risotto tons of times using the regular method (add stock, stir, add stock, stir, repeat for 45 minutes) and was a little nervous about attempting to cheat. I don't know how I managed it but this came out even creamier than my usual risotto. **Delicious** I'll be making risotto far more often than I used to. Please note, it took much longer than 12 minutes... more like 35. But as long as I didn't have to stand there and stir, and it came out better than my traditional risotto it's a keeper.

 
Jun 18, 2006

This recipe was super easy and really tasty. Was very similar to risotto, without all that stirring.

 
Jul 19, 2006

I was surprised by this dish. It was fine as published, but next time I'm going to try adding some mushrooms!!

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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