Serves: 2
Total Calories: 958


1 tablespoon butter
1/3 cup chopped onion
2/3 cup long grain white rice
2 cups chicken broth
1/3 cup canned early peas drained
1/3 cup Parmesan cheese
black pepper


1. Melt the butter in a pot over medium heat. Add the onions and cook 3 to 5 minutes, or until soft and translucent. Add the rice and cook for 2 minutes, stirring occasionally.
2. Add the broth and stir. Increase the heat to high and bring to a rapid boil. Cover the pot, reduce the heat to low, and simmer 20 minutes or until the broth is absorbed and the rice is tender.
3. Add the peas and cheese, and stir until well mixed.
4. Serve as is or topped with a sprinkling of freshly ground pepper.

Important tip
Rice-otto is supposed to be thick and creamy. If it’s soupy, cook it a little more; if it’s dry, add a little more broth or water.

Nutritional Facts:

Serves: 2
Total Calories: 958
Calories from Fat: 152

This Rice-otto recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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