Risotto sounds fancy, but this recipe from an old Betty Crocker cookbook makes it easy.


  • 1/3 cup chopped onion
  • 1 Tbsp melted butter
  • 2/3 cups uncooked Arborio rice
  • 1 cup frozen peas
  • 2 cups water
  • 1 tsp instant chicken bullion granules
  • Dash black pepper
  • 1/4 cup grated Parmesan cheese


  • In medium saucepan, cook onion in butter until tender; add rice
  • Cook and stir 2 minutes more
  • Stir in water and chicken bullion with dash of pepper; bring to boil
  • Reduce heat; simmer covered for 20 minutes (do not lift lid)
  • Remove saucepan from heat; stir in peas
  • Let stand covered for 5 minutes (rice should be tender but slightly firm and mixture should be creamy). If needed, stir in hot water to reach appropriate consistency
  • Stir in Parmesan and serve immediately