Very Easy Risotto

2 tablespoons butter

⅔ cup sliced green onion

1 ⅓ cups uncooked long-grain rice

4 cups water

1 teaspoon chicken bouillon granules

¼ teaspoon ground black pepper

¾ cup grated Parmesan cheese

Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.

Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.