1. Heat olive oil in a large pan over medium-high heat.
2. Once the oil is hot, add onions and garlic, sautéing for about 5 to 8 minutes.
3. Then, add in uncooked rice and vegetable broth to the pan, stirring everything together, and bringing it to a boil.
4. Once boiling, reduce the heat and let simmer for 15 to 20 minutes, stirring frequently.
5. After most of the liquid has been absorbed, add and mix in the parmesan cheese, lemon juice, salt, and pepper, cooking for another 5 to 10 minutes.
6. Plate risotto, garnish with fresh basil, serve, and enjoy!
