Orange risotto with pistachio crumbs

Preparation

1. STEP 1 OF 5

   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.

2. STEP 2 OF 5

   Meanwhile, I prepared a sautéed onion in which I toasted the rice. Once toasted, I poured in the juice of an orange.

3. STEP 3 OF 5

   Then I started the classic risotto cooking by adding vegetable broth little by little and stirring often.

4. STEP 4 OF 5

   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.

5. STEP 5 OF 5

   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.

Suggestions

• A cutting board to chop the parsley

• A pot for the vegetable broth

• A pot to prepare the risotto

General Information

Analysis

Macronutrients (100 gr)