This first course is designed for a Christmas menu that can be suitable for everyone. It is gluten-free, lactose-free, and also vegan. The citrusy and fragrant notes of the orange together with the crunchiness of the pistachio make it elegant and tasty. Let's see how to prepare it together.
I started with a vegetable broth. I used carrot, onion, orange peels, and a bunch of parsley. I covered with water and brought to a boil.
Meanwhile, I prepared a sautéed onion in which I toasted the rice. Once toasted, I poured in the juice of an orange.
Then I started the classic risotto cooking by adding vegetable broth little by little and stirring often.
When the rice was almost cooked, I added the grated zest of an orange. I adjusted with salt and pepper, turned off the heat, and continued stirring.
I incorporated the pistachio crumbs and some chopped fresh parsley. I mixed again and plated, garnishing everything with more pistachio crumbs and more orange zest.
A cutting board to chop the parsley
A pot for the vegetable broth
A pot to prepare the risotto
It can be stored in an airtight container in the fridge
Do not throw away the vegetables from the broth. Blended, they can be used for vegetarian meatballs.
Italia, Calabria
| Energy (kcal) | 141.98 |
| Carbohydrates (g) | 14.05 |
| of which Sugars (g) | 3.56 |
| Fat (g) | 8.55 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 2.34 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.01 |
