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.
Onion and Leek Risotto
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