Risotto with parsley, pine nuts and Parmesan

Ingredients for 4 servings:

• 180 g risotto rice
• 1 lemon(s), juice
• 1 onion(s)
• 1 garlic clove(s)
• 100 ml white wine
• 650 ml broth, clear
• 20 g butter
• olive oil
• 20 g parsley
• 1 handful of pine nuts
• 40 g Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with a light lemon note

Halve the lemon and squeeze out the juice. Peel the onion and garlic and finely dice. Heat olive oil in a pan and sauté the finely chopped onion and garlic clove. When it starts to sizzle, add the risotto rice and toss well in the oil until all the rice grains are coated with a film of oil. Deglaze with white wine. Add the butter to the pan and stir in. Gradually stir in the stock (the rice must be covered in the stock!). Simmer for about 20-25 minutes, stirring frequently. Finally, stir in the parsley and Parmesan cheese and season with salt and pepper. Add a handful of pine nuts to a non-stick pan and cook lightly without oil. Transfer the risotto to a plate and garnish with the pine nuts. If you like, you can enhance the lemon flavor with a squeeze of lemon (e.g., Citro-Back).