Creamy Rice with Lemon, Herbs, and Parmesan Recipe

Creamy Rice with Lemon, Herbs, and Parmesan Recipe

  • 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 sprigs
  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.
  2. 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.
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