|Butter||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Rice||2 Cup (32 tbs)|
|Canned chicken broth||29 Ounce (2 cans, 14.5 ounce each)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Green onions||4 , chopped|
In a medium sized sauce pan/ skillet, melt butter.
2. Add onions and saute on a medium flame till they turn translucent.
3. Add remaining ingredients (apart from cheese and green onions) and mix well. Bring to boil.
4. Once boiled, reduce flame and cover and cook for 25 minutes.
5. Remove on to a rice dish and serve hot, topped with cheese and green onions.