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© Meredith Corporation. All rights reserved. Used with permission.
Combine broth and water in a medium saucepan; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, heat oil in a large skillet over medium heat. Add onion; sauté about 10 minutes or until onion is brown and tender. Add garlic; cook and stir for 1 minute. Carefully add 1/2 cup of the broth mixture; stir to loosen brown bits in pan. Bring to a boil; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by half.
Add rice and another 1/2 cup of the broth mixture. Cook and stir for 3 to 4 minutes or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often.
When rice is fully cooked but still slightly firm, remove from heat. Stir in Parmesan and white pepper. Serve warm.