Orange perfumed risotto Recipe

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2 votes | 1959 views

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.

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Servings: 2
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Ingredients

Cost per serving $2.72 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 1206g
Recipe makes 2 servings
Calories 742  
Calories from Fat 52 7%
Total Fat 5.92g 7%
Saturated Fat 3.19g 13%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 1823mg 76%
Potassium 535mg 15%
Total Carbs 143.84g 38%
Dietary Fiber 3.0g 10%
Sugars 1.79g 1%
Protein 23.48g 38%
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Comments

  • Pauline Pate
    March 25, 2013

    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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