A dish that will surprise you with its taste, really delicate, yet at the same time very flavorful. This Orange, Carrot, and Lemon Risotto (ACE) is ideal if you want to impress your guests or family, I recommend it. On the blog, you will find other risotto recipes!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Autumn, Winter
Ingredients
- 12 oz carrots (cleaned)
- 3.5 oz onion (cleaned)
- 2 oz butter
- 2 pinches fine salt
- 2 pinches black pepper (ground)
- 1 cup orange juice (about 2 oranges)
- 2 tablespoons lemon juice
- 1 cup rice
- 3 cups beef broth
- 4 teaspoons grated parmesan
- to taste chives
Steps
In a pan, put 1 oz of butter, let it melt, and add the chopped onion and chopped carrots, salt, and pepper.
Cover with a lid and cook for about fifteen minutes, until they are tender.
In the meantime, squeeze the oranges and add the lemon juice.
Toast the rice in a wok and add the citrus juice.
Stir occasionally and as it dries out, gradually add the broth.
Once the carrots are cooked, put them in a blender with a few tablespoons of broth and blend well.
Now pour the carrot puree into the wok with the rice and stir.
Mix in the remaining 1 oz of butter and the parmesan, adjust seasoning with salt and pepper if needed.
Serve hot, finishing with some chives, if desired.
Suggestions, Tips
If you prefer it less tart, reduce the amount of lemon juice.
Here are some more risotto recipes:
