This risotto comes from the Better Homes and Gardens cookbook. It’s a simple, quick, and absolutely delicious side that goes with almost everything. I like to use leftover cooked rice to make this, but you can also make it in a rice cooker by just dumping all the ingredients in, adding 2 cups of water, and letting the cooker do its stuff.
On medium heat, melt your butter and saute your onions. I sometimes leave the onions out if I don’t have one around.
I also don’t usually have chicken granules, so I take a chicken bouillon cube and smash it with the heavy end of a butter knife. Chicken granules would probably be easier. Anyway, at this point, you add the chicken flavoring and the rice to your butter and onion.
It only takes a few minutes (like 3) for all the flavors to get acquainted. Then you can remove the pot from the stovetop and add the pepper and Parmesan.
Couldn’t be easier!