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Orange and carrot risotto

Rice20 minutes6 people350 calories
1/52/53/54/55/5 (15 votes)
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By Ascen Jimenez

The good thing about these rice dishes is that they are prepared in less than half an hour. Today we will make it orange and carrot, hence the color you see in the photo.

It can be brought to the table as first course but also as a garnish, as we suggested in the lemon rice.

We are going to put both zest and orange juice. We will decorate it with some slices of cooked carrot and grated cheese. Take a look at the recipe because it is very easy.

Orange and carrot risotto

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We teach you how to prepare a simple carrot and orange risotto. Mellow, attractive for its color and very easy to prepare.

Orange and carrot risotto
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: Rice dishes
  • Calories: 350
  • Rations: 6
  • Preparation time:
  • Total time:

Ingredients

For the risotto:

  • 50 g leek (white part)
  • 80 g carrot, peeled
  • The skin of 1 organic orange (only the orange part)
  • 30 g of extra virgin olive oil
  • 400 g of rice for risotto
  • 100 g of fresh orange juice
  • 960 g of vegetable broth
  • Sal Island
  • 20 butter g
  • 30 g Parmesan

To decorate:

  • 1 cooked carrot
  • Grated parmesan

Preparation

  1. We start the recipe by grating the cheese with a few strokes of turbo, holding the goblet. We reserve it in a small bowl.

  2. We put the leek, the carrot and the orange peel in the glass. We program 5 seconds, speed 8.

  3. We incorporate the oil and program 3 minutes, 100 °, speed 1.

  4. Now add the rice and program 2 minutes, 100 °, left turn, speed 1.

  5. We add the orange juice and program 1 minute, 100 °, counterclockwise, scoop speed.

  6. Now is the time to add the hot broth. We place the basket on the lid and program 15 minutes, 100 °, left turn, speed 1. We add salt if we consider it necessary.

  7. To butter the risotto, we put the butter and mix with the spatula. At this point we can also add the grated cheese. Another option is to bring the grated cheese directly to the table, for everyone to serve.

  8. Place and decorate with some slices of cooked carrot (I use the ones I use to prepare the broth) and with a little grated Parmesan.

Notes

You have to be careful when cooking the rice since the times may vary depending on the variety of the grain. This recipe is made with arborio rice and the manufacturer indicated 15 minutes as the cooking time.

More information - Vegetable and chicken broth


Discover other recipes of: Rice and Pasta, International kitchen

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