Heat the oil in a medium-size saucepan over medium-high heat.
Add the onion, rice, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper to the pan and cook, stirring often, until rice is slightly toasted, about 2 minutes.
Stir in the water and bring to a slight boil.
Put a lid on the pan then reduce the heat to low and allow rice to simmer, keeping the lid on the whole time, for 10 minutes.
Turn off the heat and let the rice sit on the stove top, still keeping that lid on, for 20 more minutes.
Remove the lid from the pan and gently stir in the Parmesan cheese then season with salt & pepper to taste.
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