Slice ¼ inch off the top of a garlic bulb so all cloves are exposed. Brush 1 teaspoon of olive oil over the tops and place in an oven safe dish. Cover with foil and cook for 45 minutes or until the cloves are browned.
Add the remaining 1 tablespoon of oil to a saucepan. Heat to high heat and add the onion. Lower heat to medium-high and sauté for 8 minutes, stirring frequently. Add the salt and pepper and stir.
Add the rice and stir for 1 minute to lightly toast.
Add the broth and bring to a boil. Then lower to simmer, cover, and cook for 15 minutes.
Remove the pan from heat and let the rice sit, covered, for 5 minutes.
When the garlic is done, let it cool, then pop out the inside of each clove. It should be soft and gooey. Chop them and add to the pot of rice.
Stir in the fresh parsley, saving some for topping.