Orange risotto is a delicate and fragrant first course. The ingredients used to make risotto are commonplace in everyone’s kitchen. The cheese flavor pairs beautifully with the sweet-tangy orange flavor, and it’s a clever way to get kids to eat oranges, too.
Oranges offer many benefits to the body as they contain micronutrients such as minerals and vitamins. Among the main vitamins in oranges are vitamin C, vitamin B1, and vitamin B9. Furthermore, oranges are recommended for diets because they are low in calories.
This vegetarian risotto is perfect for any menu. It’s excellent for a midweek lunch or dinner, when you’re always on the go, but it’s also perfect for a special occasion, especially if you have guests who follow a vegetarian diet. Furthermore, this winter risotto is a special first course you can prepare for Valentine’s Day. Perhaps not everyone knows that oranges are considered a fruit associated with Valentine’s Day and love. In the charming village of Vico del Gargano, ancestral rites associated with nature’s awakening in spring merge with more modern traditions celebrating love. In fact, every February 14th, for about 400 years, in this Puglian town, the patron saint Valentine of Terni has protected the orange orchards, which have always been a source of wealth for the local population. More recently, during the celebrations, oranges have been used as an elixir of love, blessing the many visitors who crowd the streets of the historic center. Thousands of couples have now been born thanks to the aromas and flavors of this wonderful and delicious citrus fruit.
Intense and unique, this risotto is also very simple to prepare.
Also try the other refined risottos:
Ingredients
Tools
Steps
To prepare this refined risotto, the first thing you need to do is prepare the oranges.
Squeeze the oranges and set aside the juice.
In a saucepan, add the rice and toast it for a few minutes, first add a ladle of boiling vegetable broth and once it has dried, add the orange juice.
Proceed with the traditional risotto cooking method, adding another ladle of boiling vegetable broth at a time until the risotto is cooked through.
Toward the end of cooking, add the butter and grated Parmigiano Reggiano and stir. Once stirred, let it rest for two minutes before plating. Once the time has passed, you can garnish the dish with a slice of orange.
Varied doses for servings