Preparation Steps

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
• Add the minced garlic, dried oregano, and black pepper. Cook for another minute until fragrant.
• Stir in the Arborio rice and toast it for 1-2 minutes, ensuring each grain is coated with oil.
• Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 15-18 minutes, or until the rice is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
• Remove from heat and stir in the fresh lemon juice and salt. Taste and adjust seasoning as needed.
• Let the rice stand, covered, for 5 minutes before serving. Garnish with fresh parsley and crumbled feta cheese, if desired.