Preheat the oven to 425 degrees.

In an Oven proof sauce pan or dutch oven heat the olive oil.

Add the onions and saute until translucent for about 5-6 minutes.

Add the Rice and stir for about a minute.

Add the White Wine and cook until all of the wine has evaporated.

Add the coconut milk, chicken broth, salt and pepper.

Bring it to a boil, cover and transfer into the oven.Bake for about 25 minutes.

Remove from the oven and stir the lemon juice, lemon zest,butter and parsley.Add a little more broth if you want it more creamy. Sprinkle freshly grated parmesan all over.

Serve immediately!