Ingredients:

3 tablespoons olive oil

1 large yellow onion, finely chopped

1/3 leek, thinly sliced

250g Arborio rice

2 tablespoons lemon juice

1 litre stock

Finely chopped chard or rocket

salt and pepper to taste

In a saucepan, heat oil over medium heat. Saute onion and leeks until soft, about 5 minutes. Add rice, stirring until well coated.  Add lemon juice, cook for 1 minute. Add a dash of the stock and cook, stirring frequently, until absorbed. Continue adding stock, a bit at a time, stirring regularly. After about 20-25 minutes the rice should be tender.  Season with salt and pepper and garnish with the chopped chard or rocket.