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Chop the garlic and let it rest on your cutting board for 10 minutes.
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Using a medium-sauce pan with a tight fitting lid, cook onions in oil for about 2 minutes.
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Add the garlic and cook for an additional 30 seconds.
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Add the rice and cook for about 1 minutes, stirring constantly.
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Add the water, soup base, salt and pepper; stir and bring to a light boil.
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Cover, reduce heat and let cook for 18-20 minutes.
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Remove from heat and stir in parsley, butter and Parmesan cheese.