In a medium pot, heat olive oil over medium heat. Once shimmering, add chopped onion and sauté for about 5 minutes until translucent and fragrant.

Next, add the minced garlic to the pot and cook for an additional minute until fragrant.

Gently add the rice to the pot, stirring to soak in the flavors and lightly toast for about 2 minutes.

Pour in the broth, lemon zest, lemon juice, and oregano. Season with salt and black pepper to taste and bring to a rolling boil.

Once boiling, reduce heat to low, cover the pot, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes, then fluff rice gently and stir in fresh parsley if desired.