Heat extra virgin olive oil in a large skillet over heat that's just a touch above medium (6/10 on the heat scale.) Add leeks and mushrooms then, when mushrooms have released their liquid and are begin to brown, season with salt and pepper. Continue sauteing until leeks are tender and slightly caramelized, 10 minutes. Add garlic then saute for 30 more seconds.

Add rice then stir to combine. Add chicken broth then turn heat up to bring to a boil. Place a lid on top then turn heat down to medium-low and simmer until all the broth has been absorbed. Remove skillet from heat then let rice steam with the lid on for 10 minutes. Remove lid then add lemon juice. Taste then add more lemon juice and/or salt if necessary, and then serve.