In 3.5 qt pot, combine rice and broth. Bring to a boil.
Stir, cover and reduce heat to low. Cook 25-30 minutes. Remove from heat and let stand 5 minutes. (If using a different type of rice, cook according to package instructions.)
Chop roasted garlic and gently stir into cooked rice.
Return pot to burner over low heat.
Add cream, parmesan, butter, salt and pepper. Gently heat while stirring until butter and cheese is melted. (1-2 minutes)
Serve topped with additional parmesan cheese and fresh parsley.