Summary: As you may recall, I am participating in Live Well Go Orange. I really wanted to make some interesting and perhaps unexpected recipes with oranges. This sounds so odd but it is an amazing mix of salty, tart, sweet and cheesy. Think of how nice fruit or fruit pastes are with a nice ripe cheese. I think the key is to season this well, use a good stock and perhaps add a little stock powder if needed and also give it a good grind of pepper. Mr Ask ate two bowls (very rare), Mummy Ask swooned over it and I was feeling pretty smug about this unusual but fantastic risotto. I dare you to give it a try and tell me what you think!
Ingredients
- 1 large onion, finely chopped
- 1 cup arborio rice
- 2 cloves garlic, minced
- 70g butter, divided
- 1/2 cup dried cranberries/crasins
- 1 orange, juiced
- 2 tblsp orange zest
- 2 oranges, peeled and segmented
- 4-6 cups vegetable or chicken stock
- 100g Parmesan, finely grated
- Pepper
Instructions
- Add 50g of butter, garlic and onion to a large, high sided frypan. Fry until onion is translucent but not coloured. Add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
- Add the orange juice and zest. Then stir continuously, until the juice is almost totally absorbed. Continue by adding stock, 1/2 cup at a time and stirring often until rice is well cooked but has a little ‘bite’ in the middle.
- Add the the cranberries, orange segments and remaining 20g butter. Season with pepper and add Parmesan to taste (be generous). Stir through, turn off the heat and allow to sit for 5 mins before serving.
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