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  • Orange perfumed risotto

    2 votes
    Orange perfumed risotto
    Prep: 30 min Cook: 15 min Servings: 2
    by Alida
    16 recipes
    >
    A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.

    Ingredients

    • 1 organic orange
    • 1 stock cube
    • hot water 1 lit
    • 1 small onion
    • a knob of butter
    • olive oil
    • a small bunch of chives
    • 350 g arborio rice
    • salt and pepper
    • Parmesan
    • a drop of white wine

    Directions

    1. Wash the orange. With a potato peeler scrape the zest off without scraping the white of the orange as well as it is bitter.
    2. Squeeze the orange and keep the juice aside. Cut the zest into small sticks and put it into hot boiling water for a minute then drain it.
    3. Peel and cut the onion finely and stir fry it in a pan with two tbsp of olive oil. Add the rice and toast it for a few minutes. Add the wine, the salt and then the orange juice.
    4. Dissolve the stock cube into the hot water.
    5. Cook the rice stirring all the time, adding the broth from time to time as the water dries out.
    6. Just a few minutes before the end of the cooking add the orange zest, finely chopped chives and pepper.
    7. Switch the heat off, add the butter and the Parmesan and serve immediately.

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    Comments

    • Pauline Pate
      Pauline Pate

      Hi Alida. I have just seen your orange risotto recipe. It looks so delicate and fresh and really pretty on the plate. Do you think I could cook this for a starter for a dinner party?
      I love Italian food, and luckily I live near Peterborough in Cambridgeshire where a lot of Italians live. Plenty of Italian food shops almost on my doorstep.
      Pauline.

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