Creamy Rice with Lemon, Herbs and Parmesan

By zeenieme

Ingredients

• 4 quarts water
• 2 cups arborio rice or medium-grain rice (12 to 13 ounces)
• 1 cup chopped onion
• 1/2 cup chopped fresh parsley
• 6 tablespoons (3/4 stick) butter, cut into small pieces, room temperature
• 1/4 cup chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1 cup (packed) plus 2 tablespoons grated Parmesan cheese (about 3 ounces)
• Fresh basil springs

Details

Servings 6

Preparation

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.