Risotto di Pinoli Limone / Risotto with lemon and pinenuts

Risotto with lemon and pine nuts......Hmmm....
Something like our South Indian Lime rice?
Tasted similar ; but different!

Risotto is a 'labor of love'. But this recipe is easy and gives a quick makeover to left over rice.

I added Zucchini with the rice, as I had it with me. But cucumber can be used in it's place.

I used 'al dente' or 'not fully cooked' rice - left over from my fried rice made the previous night.

* If your rice is well cooked, then omit the stock / water completely and be careful with the stirring.

This is how I made my tangy risotto.

Ingredients:
Cooked rice - 2&1/2 to 3 cups
Olive oil - 1 tbsp
Butter - 1 tbsp
Pine nuts - 2 tbsp
Garlic - 1 tbsp, chopped
Onion - 1 small, chopped
* Stock or water - 1 cup
Zucchini / cucumber - 1 small, cut into thin strips
(I used a peeler to make ribbons with the zucchini)
Capsicum - 1/2 large, cut into thin strips
Lime juice - to taste (nearly 1 medium one)

Garnish :
Parmesan shaving
Basil leaves  (optional)

Heat the olive oil and butter together.
Fry the pine nuts till golden. Keep aside.
Into the same oil, add the onion and garlic.Cook on low flame till onion becomes transparent.
Now add the vegetables (zucchini and capsicum) and fry for 30 seconds or till it starts to wilt. They must not brown.
Add the stock / water and bring to a boil.
Add salt and cooked rice.
Once the water gets absorbed add the lime juice and mix well.
Serve hot with Parmesan shavings, pine nuts and basil leaves on top.