Very Easy Risotto

Very Easy Risotto

"This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!"
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Ingredients

40 m servings 243 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
  2. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Reviews

Read all reviews 63
  1. 82 Ratings

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Most helpful positive review

Based on other reviews, I tried to add some flavor to this basic recipe. I added 3 tablespoons of butter, two cloves of garlic and used white onion because that is all i had around. I also use...

Most helpful critical review

I wish this wasn't called risotto - it doesn't use the correct rice or technique - this is not a short cut to risotto, it's a pilaf and it's not even that great. Look up a real risotto recipe a...

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Based on other reviews, I tried to add some flavor to this basic recipe. I added 3 tablespoons of butter, two cloves of garlic and used white onion because that is all i had around. I also use...

I wish this wasn't called risotto - it doesn't use the correct rice or technique - this is not a short cut to risotto, it's a pilaf and it's not even that great. Look up a real risotto recipe a...

I love this recipe...with slight modifications. My fiance loves it, though it can be a bit bland, as other reviewers have mentioned. I used quite a bit more pepper than the recipe calls for, and...

My family loves this recipe!! I make it exactly as written, except I use risotto rice instead of regular rice. I actually cook it a little longer too to make the rice more tender. It comes ou...

Even though I was very tempted to try out everyone's suggestions I made this as is and it's better than I expected. It's creamier than I expected too, but not as creamy as I would have liked. ...

A quick, tasty rice dish!

Good if you have a very flavorful main dish because this has a very mild flavor to it. Very easy and very pretty.

Seemed more like rice than risotto. It was good, but not what I was expecting. Not hard to make. I'll probably make it again.

A nice, easy recipe to make. Instead of water I used 3 cups of chicken broth. I also added 1 cup of mushrooms, and 3 tablespoons of butter for extra richness. I cooked it on a low simmer for 30m...

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