Creamy Rice with Lemon, Herbs and Parmesan

And this from my mom who got it from my St. Louis Sister-In-Law (SLSIL).

Creamy Rice with Lemon, Herbs and Parmesan
Courtesy of Epicurious
Yield 6

• 4 qts water
• ¼ c chopped fresh basil
• 2 c Arborio rice
• 1 T fresh lemon juice
• 1 c chopped onion
• 1 tsp grated lemon peel
• ½ c chopped parsley
• 1 c (packed) – 2 Tbsp grated Parmesan cheese
• 6 T butter, room temp
• Fresh basil sprigs

Bring water to a boil in a large pan over high heat. Add rice and onions. Boil until rice is tender, about 16 minutes. Drain, reserving ½ cup cooking liquid. Mix parsley, butter, basil, lemon juice and lemon peel in a large bowl. Add hot rice mixture. Stir to melt butter. Add ½ reserved cooking liquid. Add 1 cup cheese; stir well. Season with salt and pepper. Sprinkle with 2 tbsp cheese . Garnish with basil sprigs and serve.

YUMMY!