Rosemary Risotto with Lemon and Pine Nuts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 8 Tbsps olive oil
- 1 rosemary
- 1 fresh lemon (for juice and zest)
- 400 grams Arborio rice
- 250 milliliters dry white wine
- 1 l Chicken broth
- salt
- peppers (freshly ground)
- 3 Tbsps freshly grated Parmesan
- 3 Tbsps chopped parsley
- 3 Tbsps toasted Pine nuts
Preparation steps
1.
Peel and finely chop onion and garlic. Heat 4 tablespoons of oil in a saucepan and sauté onion, garlic, rosemary and lemon zest on medium heat.
2.
Remove rosemary and add rice. Sauté until rice is translucent and deglaze pan with wine. Cook until wine is evaporated and add 2 ladles of broth and the lemon juice. Cook, stirring frequently, until almost liquid has absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
3.
Season risotto with salt and pepper. Mix in Parmesan. Heat remaining oil in a pan and sauté parsley and pine nuts. Place risotto in preheated bowls, drizzle with parsley-pine nut oil and serve immediately.
