Lemon Pine Nut Risotto

Ingredients

• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 g Arborio rice
• 250 ml dry white wine
• 1 lemon (juice and zest)
• 1 l chicken broth
• 3 tbsp freshly chopped parsley
• 3 tbsp pine nuts
• 3 tbsp freshly grated Parmesan
• 1 tbsp butter
• Salt
• pepper (ground)
• lemon half (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Sauté in 3 tbsp hot oil in a pot. Add the rice, stir briefly, then deglaze with wine. Bring to a boil, add lemon juice and zest, and a splash of broth. Cook the risotto over medium heat, stirring constantly, adding more broth as needed until the rice is creamy yet al dente (about 20 minutes). Finally stir in parsley, pine nuts, parmesan, and butter; season with salt and pepper.

2. 2.

   Serve garnished with lemon half.