This dish is designed for a Christmas menu that can be suitable for everyone. It is indeed gluten-free, lactose-free, and also vegan. The citrusy and fragrant notes of the orange combined with the crunchiness of the pistachio will make it elegant and tasty. Let's see together how to prepare it.
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 sauté of onion in which I toasted the rice. Once toasted, I poured in the juice of one 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 seasoned with salt and pepper, turned off the heat, and continued to stir.
I incorporated the crushed pistachios and finely chopped fresh parsley. I mixed again and plated, garnishing with more crushed pistachios and more orange zest.
A cutting board for chopping parsley
A pot for the vegetable broth
A pot for preparing the risotto
It can be stored in an airtight container in the fridge.
Do not throw away the vegetable scraps from the broth. Blend them, and they can be used for vegetarian meatballs.
Italy, 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 |
