Parmesan-Black Pepper Arborio Rice Pilaf

Parmesan-Black Pepper Arborio Rice Pilaf

47 Reviews 3 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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

Adjust Servings

Original recipe yields 8 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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Reviews (47)

Rate This Recipe
THEINSANECHEF
24

THEINSANECHEF

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.

PAWS2LOVE
24

PAWS2LOVE

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!

LOOSENUP
18

LOOSENUP

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 47.2 g
  • 15%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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