Step 1

Peel and chop the onion into small chunks then peel and mince the garlic.

Step 2

Heat the extra virgin olive oil in a large saute pan/ deep frying pan (Use one you have a lid for)

Step 3

Add in the onions and cook over low heat for 4-5 minutes until soft, Add the garlic and cook for a further minute.

Step 4

Pour in the rice and stir to coat in the olive and onion mixture.

Step 5

Add the zest and juice of one lemon, the dried oregano and then pour in the hot vegetable broth.

Step 6

Bring to a simmer then cover and cook for 15 minutes over low heat.

Step 7

Once the time is done, remove the pan from the heat and leave it covered for 10 minutes.

Step 8

Once this time is done, remove the lid and squeeze over the juice of the remaining lemon.

Step 9

Taste the rice for salt, then garnish with your fresh herbs and finish with extra virgin olive oil and plenty of black pepper and salt if needed.