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Add 1 tablespoon of butter to a saucepan. Add in the onion and garlic with a pinch of kosher salt. Sauté, stirring ocassionally, until soft and translucent. Transfer onions and garlic to a small dish.
Next add the remaining 3 tablespoons butter, orzo and rice to the saucepan. Increase heat to medium to medium-high, stirring often until the pasta is golden brown.
Add sauteed onions and garlic back into the saucepan, along with broth, water and ½ teaspoon kosher salt. Stir, cover and bring to a boil.
Once boiling, reduce to low and simmer 20 minutes.
Remove the pan off the heat and let stand for 5 minutes.
Uncover, fluff with a fork and stir in parsley, lemon zest and juice.
Taste and add more salt if desired.
Serve immediately.