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Preheat oven to 180°C/350°F (all oven types).
Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
Remove from oven, stir a few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
Taste for seasoning and adjust.
Serve while hot and creamy, topped with more parmesan if desired!
Add lemon rind, juice and herbs, stir through gently just before serving.