2 Tablespoons of butter 2/3 cup sliced green onions 1 1/3 cups uncooked Arborio rice 4 cups water 1 teaspoon chicken boullion granules 1/4 teaspoon ground black pepper 3/4 cup grated Parmesan cheese

1. Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. 2. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.