Ingredients   

Zest and juice of 1 lemon
2 sprigs thyme
1 cup parsley, roughly chopped
2 cloves garlic, minced
1 ½ cups arborio rice
1 tablespoon butter
1 tablespoon olive oil
2 ½ cups water
1 cup light coconut milk or 1 cup milk
Pinch salt
Extra lemon wedges for garnish

Method   

Heat a saucepan over medium heat and add oil and butter. Add the arborio rice and lightly toast for 2 minutes

Add the water and garlic and simmer on low heat for 15 minutes, stirring constantly

Add the milk and cook for another 10 minutes or until rice is cooked to al dente

Stir in half the salt, lemon zest, lemon juice and parsley. Place in a serving dish and garnish with remaining lemon zest, thyme, parsley and lemon wedges