Cook the risoni in a large saucepan of salted boiling water for 8–11 minutes or until al dente. Drain and set aside to cool. Combine oil, lemon juice, garlic, salt and pepper in a small bowl. Place risoni, artichoke, parsley and pine nuts in a large bowl and toss to combine. Spoon over dressing and top with parmesan to serve. Serves 4.