Risotto with Lemon
Peel onion and garlic and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, 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.
Finally, add the thyme, lemon juice and zest, half the Parmesan and butter, stirring well. Season with salt and pepper.
To serve, transfer to plates and sprinkle with the remaining Parmesan.