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Parmesan-Black Pepper Arborio Rice Pilaf

Parmesan-Black Pepper Arborio Rice Pilaf

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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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

THEINSANECHEF
25
10/23/2005

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.

PAWS2LOVE
24
6/23/2005

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!

LOOSENUP
18
8/13/2005

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!