Risotto with Orange and Spring Onions
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 spring onion (s)
- 350 g rice (Arborio or similar)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 glass white wine
- 1 orange (s), unpeeled, the juice it
- vegetable broth
- 1 pinch butter
- Parmesan, grated, if necessary
- basil
Print Recipe
Pin Recipe Instructions
- Tear strips from the orange peel with a zest, set aside. Squeeze the orange.
- Clean and quarter the spring onions and cut the greens into rings. Sauté in butter - the easiest way to do this is in the saucepan in which you will later cook the risotto. Remove from the pot, then sauté rice and garlic in 2 tablespoons of olive oil. Deglaze with the white wine. Pour in the vegetable stock and orange juice as required
- Tips: At the beginning, add a larger amount at once and put the lid on. If you want the whole thing to taste fruity, use the orange juice first, then the rice grains absorb the taste better.
- In the meantime, pluck the basil leaves and cut into strips. Finally add the onions. Season to taste with salt and pepper, add the orange peel and 1 stick of butter. If you like it, you can add some grated Parmesan cheese. Serve garnished with basil.
- Attention: If you have a big appetite, this amount may only be enough for 2 people.
- Note: You can also use the juice of mandarins or similar - if you don`t have any oranges at the moment, you can also take the orange peel out of the pack. In a pinch, it also tastes good without the shell.
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