Rinse the medium-grain rice under cold water until the water runs clear, about 1-2 minutes.

Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Add minced garlic if using and sauté for 1-2 minutes until fragrant.

Add the rinsed rice to the pot and toast it in the garlicky oil for 2-3 minutes.

Pour in 4 cups of vegetable broth or water along with the zest and juice of 1-2 fresh lemons. Bring to a vigorous boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

After cooking, remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and fold in fresh herbs.