Rinse the rice under cold running water until the water runs clear to remove excess starch.

In a medium saucepan, heat the broth over medium-high heat until simmering.

In a large pot, add olive oil and sauté minced garlic over medium heat until fragrant.

Add the rinsed rice to the pot and sauté for 2-3 minutes, stirring continuously.

Carefully pour the hot broth into the pot, add lemon juice and zest, oregano, salt, and pepper.

Bring to a rolling boil, then reduce heat and cover, simmer for 15-18 minutes.

Remove from heat and let it rest covered for 5 minutes before fluffing with a fork.

Garnish with freshly chopped parsley before serving.