Fry the onion in olive oil for 3-4 minutes, making sure it doesn't brown. Stir in the risotto rice and add half the wine, stirring until its absorbed.
Put stock in saucepan on medium heat, keep simmering throughout.
Add Parmesan and a ladle of stock to the rice. When absorbed add another ladle of stock, repeat until all absorbed and rice is "gooey" bot not too "wet".
Stir in the lime juice and rind to taste.
You can prepare in advance just leaving the last couple of ladles to be heated and added to rice later when you are ready to eat. Enjoy!
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