Lemon Risotto with Pine Nuts

Peel onion and garlic and chop finely. Heat 4 tablespoons of oil in a saucepan and sauté onion, garlic and lemon zest on medium heat.

Add rice and sauté until rice is translucent. Deglaze pan with wine and cook, stirring, until wine is fully absorbed. Add 2 ladles of hot broth and lemon juice and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.