Fruity Pea Risotto
Peel and very finely chop the onion. Sauté in 30 g (approximately 2 tablespoons) butter. Add the rice and sauté until translucent. Add curry and sauté briefly. Mix wine with broth. Pour about one-third of the liquid into the rice. Bring to a boil and season with salt and pepper. Simmer, adding broth as needed and stirring occasionally, over low heat for about 15 minutes until all the broth mixture has been used up. Mix in the peas and pineapple and cook another 5–10 minutes.
Finely grate the Parmesan. Stir in the remaining butter and the Parmesan. Serve immediately.