Risotto with Pak Choi and Crispy Parmesan Chips

For the risotto with pak choi, chop the onion and mince the garlic. Wash the pak choi. Cut the white parts into cubes and the green parts into strips.

Bring the vegetable soup to the boil. Heat oil in a pot and fry the mustard seeds until they pop. Add onion and rice and sauté until translucent. Add garlic.

Ladle in hot vegetable soup and cook until thickened, stirring. 10 minutes before the end of the cooking time, add the white pak choi cubes.

When the rice is al dente, turn off the heat and stir in the green pak choi strips and Parmesan. Let stand for 5 minutes and season with salt and lemon juice.

Preheat the oven to 180 degrees top heat. Place a sheet of baking paper on a baking tray. Sprinkle the pine nuts on it, brown them in the oven while watching and let them cool in a bowl.

To make the Parmesan chips, shave the Parmesan into large pieces, preferably with a cucumber slicer or a peeler.

Spread the parmesan chips on the baking paper and bake in the oven for about 9 minutes until golden brown.

Serve the risotto with pak choi with the toasted pine nuts and the crispy parmesan chips.

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