Return pan to the heat, add remaining 2 tablespoons olive oil, chopped onion, remains 2 garlic cloves, minced and cook for a couple of minutes. Add some chopped fresh basil leaves in too and orzo/ risoni pasta. Cook, stirring frequently until the pasta is coated with the olive oil sauce. Add dry white wine, give it a good stir and then add chicken broth/ stock and lemon juice too. Cook, stirring regularly for almost 12 minutes until the pasta is al dente and the liquid is almost all absorbed.