Preparation Steps

• Heat olive oil in a large saucepan or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
  1.5 cup Arborio rice
• Add the minced garlic and cook for another minute until fragrant.
  1.5 cup Arborio rice
• Stir in the Arborio rice and toast for 1-2 minutes until the edges of the grains look slightly translucent.
  1.5 cup Arborio rice
• Pour in the vegetable broth and lemon juice. Add dried oregano, salt, and pepper. Stir well.
  1.5 cup Arborio rice
• Bring to a simmer, then reduce heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally.
• Remove from heat and let stand, covered, for 5 minutes.
• Fluff the rice with a fork. Stir in most of the chopped parsley and lemon zest.
  1.5 cup Arborio rice
• Serve hot, garnished with remaining parsley and lemon zest.