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

In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and sauté for 2-3 minutes until slightly translucent.

Pour in the vegetable or chicken broth, then add the juice and zest of the lemon along with the salt. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.

Remove the saucepan from heat and let it rest covered for another 5 minutes. Fluff the rice with a fork and garnish with chopped parsley before serving.