Lemon Risotto with Pine Nuts

Ingredients

• 400 g risotto rice
• 1 onion
• 2 Garlic cloves
• 1 untreated lemon (zest and juice)
• olive oil
• Salt
• pepper (ground)
• 250 ml white wine
• 800 ml chicken broth
• 3 tbsp chopped parsley
• 3 tbsp toasted pine nuts
• 2 tbsp freshly grated Parmesan
• 3 tbsp Parmesan
• 1 tbsp butter

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 4 tbsp oil in a pot and sauté the onion, garlic, and lemon zest over medium heat.

2. 2.

   Add the rice, stir briefly, then deglaze with wine. Let it boil for a moment, then add 2 ladles of broth and the lemon juice while stirring under medium heat. Continue cooking the risotto over medium heat, stirring constantly, adding more broth as needed until the risotto is al dente (firm to the bite).

3. 3.

   Stir in butter, grated parmesan, parsley, and pine nuts; season with salt and pepper. Sprinkle the risotto with parmesan shavings and serve immediately. Garnish with lemon slices if desired.