Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
• Add the minced garlic and dried oregano, and cook for another minute until fragrant. Be careful not to burn the garlic.
• Stir in the Arborio rice and toast it for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
• Pour in the vegetable broth and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally.
• Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
• Serve the lemon rice hot, garnished with fresh chopped parsley and crumbled feta cheese if desired.