Easy Risotto

Start to Finish: 35 minutes

Ingredients:
1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio rice or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese

Directions:
1) In a medium saucepan cook onion in hot butter until tender; add rice. Cook and stir for 2 minutes more. Stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
2) Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little hot water to reach desired consistency.) Stir in Parmesan cheese.

Servings: 3 or 4 side dishes

Notes: This was great. It was creamy, tasty, and pretty filling as well.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 179 cal., 6 g total fat (3 g sat. fat), 10 mg chol., 571 mg sodium, 25 g carbo., 6 g pro. Daily Values: 5% vit. A, 21% vit. C, 12% calcium, 11% iron