Parmesan-Black Pepper Arborio Rice Pilaf

Rice Side Dish - Side Dish

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.

Parmesan-Black Pepper Arborio Rice Pilaf

Brief

Servings: 8

Yield: 8 servings

Parmesan-Black Pepper Arborio Rice Pilaf

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1 small onion

finely chopped

2 cups arborio rice

rinsed in a colander until water runs clear

1 quart low-sodium chicken broth

¾ cup grated Parmesan cheese

1 teaspoon coarsely ground pepper

Salt

to taste

Cilantro-Lime Rice

Side Dish

Directions

Step 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.)

Step 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.

Nutritional Information

Parmesan-Black Pepper Arborio Rice Pilaf

Servings Per Recipe:8

Calories: 274.7

% Daily Value *

Protein: 8.1g 16%

Carbohydrates: 47.2g 15%

Dietary Fiber: 0.9g 3%

Sugars: 0.8g

Fat: 5.4g 8%

Saturated Fat: 2.6g 13%

Cholesterol: 12mg 4%

Vitamin A Iu: 78.5IU 2%

Niacin Equivalents: 0.6mg 5%

Vitamin C: 0.7mg 1%

Folate: 2.5mcg 1%

Calcium: 86.8mg 9%

Iron: 0.6mg 4%

Magnesium: 4.3mg 2%

Potassium: 25.9mg 1%

Sodium: 169.7mg 7%

Calories From Fat: 49

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.