Peel and grate the ginger.
Peel also the lemon, being careful not to remove the white part, and cut the skins into julienne strips.

Finely chop the onion and brown it in a saucepan with the oil.
Add the rice and toast it, then add half of the ginger and half of the lemon peel.
Pour in the wine, then start cooking with the hot broth, adding more as it is absorbed.

When cooked, add the remaining ginger and lemon, then stir in the cheese.

Ginger risotto is ready, serve and serve immediately.

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