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Add a photoA 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.
Ингредиенты
- 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
Инструкции
- Wash the orange. With a potato peeler scrape the zest off without scraping the white of the orange as well as it is bitter.
- 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.
- 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.
- Dissolve the stock cube into the hot water.
- Cook the rice stirring all the time, adding the broth from time to time as the water dries out.
- Just a few minutes before the end of the cooking add the orange zest, finely chopped chives and pepper.
- 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% |
Комментарии
25 марта 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.
