Heat a large skillet and add 1 Tbsp of butter.

Add onion and sauté for a couple of minutes.

Add another Tbsp of butter and then add the rice, stir to coat. Toast the rice for 4-5 minutes.

Add the garlic and sauté until fragrant

Add the seasonings (except for the parsley) and stir through.

Slowly add the chicken stock, stirring constantly.

Cover and bring the stock to a boil, and then reduce to a simmer.

Cook the rice for 15 minutes, then let stand for another 3-5 minutes.

Garnish with the chopped parsley.