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“This recipe comes from Judy Johnson and is from the cookbook "Extraordinary Cuisine for Sea & Shore". I choose chicken or beef broth depending on what I am serving this with. Occasionally I'll add in some asparagus tips or grated carrot to give it some color....feel free to add what you'd like.”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
  2. Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
  3. Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

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