1 C. uncooked rice or arborio rice
1 clove garlic, minced
3- 4 C. Swanson Chicken Broth
Generous Dash of Pepper
1 T. grated parmesan cheese
In a non-stick saucepan, cook rice and garlic for two minutes; stirring occasionally.
Add 1/2 C. broth and cook until broth is absorbed.
Add remaining broth in 1/2 C. at a time stirring constantly after each addition until all broth is absorbed (about 20-30 minutes cooking time) or until rice is done and creamy.
Stir in pepper and cheese and serve immediately.
Serves 6.