Instructions: Melt the butter in a medium saucepan over medium heat. Add the rice and saute until golden. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, stirring once.

Add the water and scallions and return to a boil, then reduce the heat to low and simmer for 10 minutes, or until the rice is tender. Remove from the heat and stir in the cheese until blended. Serve immediately.

This recipe yields 4 servings.

Comments: For vegetable risotto, add chopped fresh, frozen, or canned veggies.

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