Ingredients
2
cups arborio rice or medium-grain rice (12 to 13 ounces)
1/2
cup chopped fresh parsley
6
tbsp (3/4 stick) butter, cut into small pieces, room temperature
1/4
cup chopped fresh basil
1
cup (packed) plus 2 tbsp grated Parmesan cheese (about 3 ounces)
Directions
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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