GREEK VEGAN LEEK RISOTTO - PRASORYZO

INGREDIENTS (serves 4)

1 cups Long grain rice
500 g. Leek cut into rings (3 leeks)
3 tbsp Chopped dill (fresh hold minimum for serving)
3 tbsp Fresh spearmint chopped or 1 tablespoons dried
1 Onion, finely chopped
1200 ml. Vegetable broth
1 tsp Sugar
80 ml. Lemon juice (the juice of 1-1 lemon)
100 ml Olive oil
1 tsp Salt - tsp Pepper

After having washed and chopped the ingredients, start by sauteing the onion in the olive oil, add the sugar. Then add the leeks and when they're soft, add the rice. Stir well so that the rice absorbs the oil and liquids.
Add the broth and as soon as everything boils, add the spearmint and dill. Lower the heat and let boil for 10-15 minutes.
Near the end of the boiling, add the lemon juice, salt and pepper and turn the heat off. Cover with a lid and let the rice absorb the rest of the liquids.