Lemon Risotto with Pine Nuts
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 400 grams Arborio rice
- 1 onion
- 2 garlic cloves
- 1 fresh lemon (for zest and juice)
- olive oil
- salt
- peppers (freshly ground)
- 250 milliliters white wine
- 800 milliliters Chicken broth
- 3 Tbsps chopped parsley
- 3 Tbsps toasted Pine nuts
- 2 Tbsps Parmesan (freshly grated)
- 3 Tbsps Parmesan (shaved)
- 1 Tbsp butter
Preparation steps
1.
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.
2.
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.
3.
Add butter, grated Parmesan cheese, parsley and pine nuts to risotto and stir to combine. Season with salt and pepper. Sprinkle risotto with shaved Parmesan and serve immediately. If desired, garnish with lemon wedges.
