Dice the onion and cook in a large pot with 1 tbsp of butter and a pinch salt.
Remove the rosemary leaves from the sprigs and finely chop (I like to use a blender).
When the onion is cooked (after a few minutes) add the rosemary and rice.
Turn up the heat, add the wine and stir until most absorbed.
Add 2 tbsp of butter, zest from the lemon, the parmesan rind and 1 cup of the vegetable stock. Cook over medium-low heat, stirring pretty consistently, until the liquid is mostly absorbed.
Continue to slowly add the vegetable stock while consistently stirring.
When there is about ½ cup of vegetable stock left, add the remaining butter and vegetable stock.
Add the grated parmesan. Continue to stir until the liquid has absorbed and the rice is cooked al dente. Remove the parmesan rind.
Serve immediately with fresh parmesan, lemon zest and rosemary if desired.
