The Preparation
In a saucepan or dutch oven, melt butter over medium heat.
Add the dry rice and toast, stirring frequently, until the rice is lightly golden and fragrant, about 3-4 minutes.
Add the diced onion and cook until softened, about 3 minutes. Add garlic and cook 1 more minute.
Pour in the chicken broth and add lemon zest. Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover and cook for about 18-20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff with a fork and stir in the fresh dill, parsley, and lemon juice.
Taste and adjust seasoning. Serve warm.
