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Creamy Rice With Lemon, Herbs, And Parmesan


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  • 4 quarts water
  • 2 cups arborio rice - (12 to 13 oz) (or medium-grain rice)
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons butter - (3/4 stick) cut small pieces, and at room temperature
  • 1/4 cup chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup grated Parmesan cheese - (packed) plus
  • 2 tablespoons grated Parmesan cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Fresh basil sprigs for garnish


Servings 6


Step 1

Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.

Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.

This recipe yields 6 servings.

What to drink: Arneis or Soave.

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