Add 3 cups vegetable broth into a sauce pan and heat with a medium-high heat
At the same time, heat a large fry pan with a low-medium to medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, thinly slice the cloves (skins removed) from a head of garlic
After heating the olive oil for 3 minutes, add in the sliced garlic, mix with the olive oil, after about 3 minutes and the garlic is lightly sauteed, add in 1 cup round rice and season with sea salt & black pepper, mix together and cook for 2 minutes, then add in the hot vegetable broth and raise the heat to a high heat, give it one final mix and cook on a high heat
After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium, simmer for 6 to 8 minutes or until all the broth has been absorbed, then remove from the heat
Transfer the rice into a large serving dish, sprinkle with finely chopped parsley and finely grate in some lemon zest, enjoy!