Risotto with Greek Island Chickpeas

In a deep frying pan, pour the olive oil together with the onion to shine for a minute and add the rice, stir it to shine and then add the broth, salt and pepper. Bring to the boil until dehydrated, remove from the heat, add the chickpeas, dill and lemon juice, stir and cover with a towel.

Leave for 10 minutes before serving, so that it boils.

Tip: Add a little chopped mint in the rice for a cool note on the plate!