Risotto with Grapes and Lemon

• Arborio rice6 dl
• lemon0.5
• yellow onion1
• grapes20
• vegetable broth1 l
• white wine1 dl
• butter1 msk
• olive oil2 msk
• grated parmesan cheese1 dl
• black pepper0 to taste

METHOD

1. 01Chop the onion into small pieces.
2. 02Wash the rice until it is shiny.
3. 03In a sauté pan, add some butter and olive oil. Gently fry the onion until it becomes slightly soft.
4. 04Add the washed rice and fry it for about 2 minutes.
5. 05Then, add the white wine and let it evaporate a bit with the lid on. Next, add 2 dl of warm vegetable broth and let it evaporate under the lid. Continue to add broth gradually, about 1-2 dl at a time, letting it evaporate and stirring frequently until the rice is al dente.
6. 06Chop the grapes into smaller pieces (approximately 4 pieces per grape).
7. 07When you pour in the last of the broth, also add the chopped grapes and grated parmesan cheese. Squeeze the juice from the half lemon into the risotto.
8. 08Stir it a bit and season with freshly ground black pepper to taste.
9. 09Serve directly, optionally garnished with a little lemon zest or a few extra grapes.