a mixture and modification of several recipes I've found (#468912 & #468912). Sort of a risotto, but simpler to make, good as a side. I added a leek from an extra I had after making soup. You could easily make this vegetarian by using vegetable broth.

Ingredients

2 serv.

butter↗2 tablespoons
garlic cloves↗2 cloves
minced
medium onion↗1⁄2
diced
leek↗1
halved lengthwise and chopped
rice (I use jasmine)↗1 cup
chicken broth (heated)↗2 cups
milk↗1⁄2 cup
parmesan cheese, grated↗3⁄4 cup
pepper↗

Step-by-step instructions

1
lightly saute garlic and onions in butter in a saucepan until translucent.
2
add leeks to pot.
3
add rice to pot and stir for 1 minute.
4
Stir in 2 cups broth and 1/2 cup milk; bring to a boil.
5
Cover, reduce heat to low, and simmer 30 minutes.
6
remove from heat and stir in grated parmesan cheese and pepper to taste.

Source: food.com

Original recipe ↗

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