Melt the butter in a medium saucepan then add the onion and garlic and cook, covered, until soft and translucent over medium heat (approximately 7-10 minutes).
Add the rice and stir to coat in the butter then add the bay leaf, stock and lemon peel.
Allow the rice to a come to a boil then cover and lower the heat. Allow to cook gently until the stock has been absorbed (approximately 10-15 minutes) then remove from the heat and allow to steam for 10 minutes.
Stir in the lemon juice, almonds and chopped parsley, season to taste and serve.