In large saucepan, heat olive oil over medium heat.
Add garlic and onion. Cook for 5 minutes, or just before onion becomes brown.
Add the rice and stir until rice turns mostly translucent.
Add broth and water. Cover.
Bring to a simmer and turn heat to low.
Cook for 12 minutes or until the rice has absorbed the water.
Remove pot from from heat. Allow to rest, covered for 10 minutes.
Remove lid and gently stir.
Add lemon zest, lemon juice and herbs. Stir to combine.
Add salt and pepper to taste.
Serve warm or at room temperature.