Preheat your oven to 375°F (190°C). In a medium saucepan, heat the broth over low heat and keep it warm.

In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.

Stir in the warm broth, lemon juice, lemon zest, thyme, oregano, salt, and pepper. Bring the mixture to a gentle simmer.

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

Remove the pot from the oven and stir in the heavy cream and grated Parmesan cheese until well combined. Adjust seasoning if necessary.

Let the risotto sit for 5 minutes before serving. Garnish with fresh parsley.