In a medium saucepan over medium heat, add butter. Allow it to melt completely, stirring gently until it begins to bubble.

Add the finely diced small onion to the pot. Sauté for about 2-3 minutes until softened and translucent.

Stir in the long grain white rice along with garlic powder and salt. Cook for 1 minute to enhance flavor.

Pour in the low-sodium chicken stock and milk, ensuring rice is fully submerged. Cover and bring to a gentle boil.

Reduce heat to low and let the rice simmer for about 20 minutes until it has absorbed the liquid and is tender.

Remove from heat and stir in reserved milk, lemon juice, lemon zest, and finely grated Parmesan cheese until creamy.

Taste and adjust seasoning with additional salt if necessary. Garnish with freshly chopped parsley before serving.