Risotto with ricotta, pine nuts and basil

Ingredients for 2 servings:

• 180 g rice (risotto rice)
• 1 small onion(s), white
• 125 ml dry white wine
• 500 ml vegetable stock
• 100 g ricotta
• 2 tbsp pine nuts
• 1 tbsp butter
• 1 tbsp Parmesan, freshly grated
• 1 tbsp olive oil
• Handful of basil, picked leaves
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

creamy risotto – also ideal as a side dish to fish and meat

Roast the pine nuts in a pan without adding any fat and finely dice the onion. Heat the stock in a separate saucepan. Heat the oil and fry the diced onion until translucent. Add the rice and fry until translucent, stirring constantly. Deglaze with white wine and stir until reduced. Then gradually add the hot stock, adding just enough to cover the rice, and reduce continuously. When the rice is cooked but still firm to the bite, stir in the ricotta. Then mix in the pine nuts and season the risotto with salt and pepper. Before serving, fold in the freshly grated Parmesan, the butter, and the finely sliced ​​basil leaves.