Step 1

Trim, wash and cut the leeks into ½ inch slices. We cut the leek in half lengthwise and slice it into half rounds

Step 2

Heat the olive oil in a large sauce pot, add the onion and cook for about 5 minutes, till the onion becomes soft. You don't want to burn the onion.

Step 3

Add the leeks and saute for an additional 5 minutes, again being careful not to burn them.

Step 4

Add the rice, and saute for 1-2 minutes.

Step 5

Add the water, and bring to a boil. Cover, and simmer for about 20-25 minutes, stirring occasionally, until rice is ready.

Step 6

After 20 minutes, most of the water should have been absorbed by the rice; if you find the rice is still not quite ready, and there is hardly any liquid. Add some boiled water and cook for another few minutes.

Step 7

Uncover, add the lemon juice, the salt and pepper, the dill and spring onions, and stir to combine.

Step 8

Remove the pot off the heat, and let sit uncovered for 5-10 minutes; where it will continue to thicken up.

Step 9

Serve, drizzle with some olive oil, and top with some extra dill.

Step 10

Enjoy.