Wild Garlic Risotto with Ricotta and Pine Nuts

Ingredients

• 1 onion
• 1 tbsp Olive Oil
• 1 tbsp butter
• 350 g risotto rice
• 125 ml dry white wine
• 1 l vegetable broth
• 0.5 tsp lemon zest
• 100 g Ricotta
• 40 g freshly grated Parmesan
• Salt
• pepper (ground)
• 40 g pine nuts
• 2 handfuls wild garlic leaves

Instructions

1. 1.

   Peel and finely dice the onion. Heat olive oil and butter in a hot pot, then sauté the onion until translucent.

2. 2.

   Add the risotto rice, stirring briefly to toast it lightly.

3. 3.

   Deglaze with white wine, letting it evaporate before adding a splash of hot broth so the grains are covered.

4. 4.

   Continue adding broth gradually while stirring occasionally, allowing the grains to absorb liquid. Repeat until the rice is cooked in 15-20 minutes yet still has a slight bite.

5. 5.

   Stir in lemon zest, ricotta and parmesan. Season with salt and pepper.

6. 6.

   Toast pine nuts in a dry pan until fragrant.

7. 7.

   Wash wild garlic, shake off excess water and slice into fine strips. Fold half of the garlic into the risotto just before serving.

8. 8.

   Serve on deep plates, garnished with remaining pine nuts and wild garlic.