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Recipe by
Orange risotto is a very special and flavorful first course. The orange gives the risotto a fresh citrus taste, while the butter and brandy add a note of creaminess and depth. Perfect to serve as a main course or as a side dish for white meats.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Melt the butter in a saucepan, add the rice and toast it for a few minutes, then pour in the boiling milk and, stirring constantly, let it absorb
Step 2 of 5: Cook the rice, adding the hot broth little by little
Step 3 of 5: A few minutes before the end of cooking, add the brandy and the orange juice together with the grated zest
Step 4 of 5: Season with salt and pepper, mix, and finish cooking
Step 5 of 5: Decorate to taste with strips of orange peel
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving188 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,600 kJ382 kcal | 853 kJ204 kcal |
| Fat | 4.61 g | 2.46 g |
| of which saturated fatty acids | 2.59 g | 1.38 g |
| Carbohydrates | 76.73 g | 40.92 g |
| of which sugars | 5.85 g | 3.12 g |
| Fibre | 1.03 g | 0.55 g |
| Protein | 8.62 g | 4.6 g |
| Salt | 0.04 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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