Bring broth to a boil and keep warm.
Melt 2 tbspn butter in med sauce pan. Add onion and saute 15 minutes. Inc. heat to med and add rice. Stir 1 minute. Add 1 1/2 c warm broth and boil gently till liquid is absorbed. Add another 1 c of warm broth and boil gently till absorbed, add remaining broth 1/2 c at a time till mixture is creamy. Stir in cheese, parsley and remaining butter. Serve immed.
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