In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the rice to the saucepan and stir to coat the grains with the butter and garlic.

Pour in the vegetable broth, lemon juice, lemon zest, salt, and black pepper. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.

Remove the saucepan from heat and let it sit, covered, for 5 minutes.

Fluff the rice with a fork and gently fold in the chopped herbs.

Serve warm as a side dish or light main course.