It is green, vibrant and packed with herbs and savoury cheese flavour. If you’re looking for a quick rice for later today or this weekend, this easy parmesan rice is the perfect choice. It is creamy and luxurious in texture, similar to a risotto, but it cooks in about 30 minutes! You can’t go wrong with this recipe.
Ingredients:
Instructions:
Prepare your ingredients: finely dice a small onion, crush and dice 2 garlic cloves, finely chop your favourite pantry herbs. My selection for this rice was: parsley, dill, thyme. I also added a scallion and some green garlic leaves for extra savouriness.
Next, measure your rice and your butter. The rice I used for this recipe was a small grain rice, with a 1:2 rice to water ratio. That means that you need 2 cups of water for every cup of rice. But this is not a risotto dish, and I don't want my rice al dente, so I am going to add another cup of liquid to make sure everything is perfectly soft and creamy.
In a sauce pan, add 2 tablespoons of vegetable oil, to which you add the onions and the garlic. Sauté under low-medium heat until the onion turns translucent and your garlic becomes fragrant.
Add the rice and continue cooking 2-5 minutes until the rice changes color from translucent to a milky white. This is when you add the white wine. I personally love white wine in any rice dish. I like the acidity of the wine against the creaminess of the cheese, so I almost always add wine (unless I don't have any). If you don't have wine, or if prefer to skip on it, that's fine. You can still add a little bit of acidity by using lemon juice. 2-3 tablespoons works perfectly for me.
Add 2 cups of stock (or water if you don't have time to make stock). Cover with the lid, and bring to a low simmer until all the liquid is absorbed. Remember this is not a risotto, so you don't have to sit next to it and watch it cook. Simply cover the lid and move on to preparing your main or - if you're like me and you like to have everything organized as you go - wash the dishes.
After 10 minutes, all the liquid should be absorbed. Now it's time to add your herbs, the scallions, the green garlic leaves, the rest of the stock and some salt and pepper. Stir everything together and cover the lid. Continue cooking for 5 more minutes.
Now it's time to add in the butter. Continue stirring to until the butter and the starches form a silky emulsion with the stock. If you feel like your rice needs a bit more water or stock, go ahead and add some. There's no over-cooking this rice!
Ingredients
Directions
Prepare your ingredients: finely dice a small onion, crush and dice 2 garlic cloves, finely chop your favourite pantry herbs. My selection for this rice was: parsley, dill, thyme. I also added a scallion and some green garlic leaves for extra savouriness.
Next, measure your rice and your butter. The rice I used for this recipe was a small grain rice, with a 1:2 rice to water ratio. That means that you need 2 cups of water for every cup of rice. But this is not a risotto dish, and I don't want my rice al dente, so I am going to add another cup of liquid to make sure everything is perfectly soft and creamy.
In a sauce pan, add 2 tablespoons of vegetable oil, to which you add the onions and the garlic. Sauté under low-medium heat until the onion turns translucent and your garlic becomes fragrant.
Add the rice and continue cooking 2-5 minutes until the rice changes color from translucent to a milky white. This is when you add the white wine. I personally love white wine in any rice dish. I like the acidity of the wine against the creaminess of the cheese, so I almost always add wine (unless I don't have any). If you don't have wine, or if prefer to skip on it, that's fine. You can still add a little bit of acidity by using lemon juice. 2-3 tablespoons works perfectly for me.
Add 2 cups of stock (or water if you don't have time to make stock). Cover with the lid, and bring to a low simmer until all the liquid is absorbed. Remember this is not a risotto, so you don't have to sit next to it and watch it cook. Simply cover the lid and move on to preparing your main or - if you're like me and you like to have everything organized as you go - wash the dishes.
After 10 minutes, all the liquid should be absorbed. Now it's time to add your herbs, the scallions, the green garlic leaves, the rest of the stock and some salt and pepper. Stir everything together and cover the lid. Continue cooking for 5 more minutes.
Now it's time to add in the butter. Continue stirring to until the butter and the starches form a silky emulsion with the stock. If you feel like your rice needs a bit more water or stock, go ahead and add some. There's no over-cooking this rice!
Add the freshly grated Parmesan (leave some for garnish if you want), turn off the fire and let it rest for 5 minutes with the lid on. To plate, top with lots of cheese and your favourite protein on the side. I enjoyed this for lunch in a big bowl with some crispy bacon and a fresh salad.
Bon appétit!