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Ingredients

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Directions

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  • Put the oil in a deep 10-inch nonstick skillet over medium heat. When it's hot, add the onion and cook, stirring occasionally, until they soften, about 3 minutes.

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  • Add the rice and cook and stir for 2 minutes. Add a little pepper, then the water. Stir and continue cooking until the liquid has almost completely bubbled away.

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  • Use a ladle to begin adding broth, 1/2 cup or so at a time, stirring after each addition. When the broth is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. It should take about 20 minutes to add all of the broth. The rice should be tender but still with a tiny bit of crunch.

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  • Stir in the butter, Parmesan, lemon zest, and juice. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

267 calories; 8 g total fat; 4 g saturated fat; 241 mg sodium. 38 g carbohydrates; 1 g fiber; 11 g protein;

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