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1 | Melt butter in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. |
2 | Add rice; cook and stir 1 minute. Stir in wine; cook until liquid is absorbed. |
3 | Add 1/2 cup broth to rice mixture; stir until liquid is absorbed. Repeat 3 times. Cook 20 minutes or until rice is tender. |
4 | Remove from heat; stir in cheese and top with chives. Serve with pepper. Add salt, if desired. |