Creamy Lemon Parmesan Rice
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 4 quarts water
- 2 cups arborio rice
- 1 medium onion, finely chopped
- 2 tablespoons fresh minced garlic
- 1⁄3 cup chopped fresh parsley
- 1⁄3 cup butter, room temperature
- 1⁄2 teaspoon dried basil (can use more or use about 1/4 cup chopped fresh basil)
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon grated lemon zest (you can add in a bit more if desired)
- salt and black pepper
- 1 cup grated parmesan cheese
Directions
- Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
- Add in the onion and garlic; saute for about 3 minutes.
- Add in 4 quarts water and bring to a boil over high heat.
- Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
- In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
- Add the hot rice to the mixture; stir to melt butter.
- Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
- Season with salt and pepper.
- Sprinkle with more Parmesan cheese if desired.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off