Orange & Rosemary Italian Risotto

This risotto has a strong scent of orange, which flavor is well balanced and mitigated by the butter. The essential oils that the zest will release into the butter, will enrich with nutrients this delicious and delicate main course.

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Servingserves 3 persons
  • Cooking methodStove
  • CuisineItalian


1 l vegetable broth
350 g rice (Carnaroli or Arborio variety)
100 g parmesan cheese
40 g butter
2 spoons extra-virgin olive oil
1 orange (with edible peel)
1 onion
1 sprig rosemary
1 pinch table salt


–        prepare the vegetable stock in a separate pan;

–        when the vegetable stock is ready, maintain its temperature high by keeping the pan on the stove on a low fire;

–        prepare the flavoured butter by melting it into a small saucepan together with the grated orange zest;

–        stir well to amalgamate the zest with the butter, then remove the saucepan from the stove and keep it aside;

–        chop the onion and the rosemary finely, and put them into a large saucepan together with a pinch of salt and 2 tablespoons extra virgin olive oil;

–        put the saucepan on the stove on medium heat;

–        as soon as the oil starts frying, low the heat to the minimum, cover the saucepan with a lid and cook till onion soften in its own liquid;

–        when the onion is cooked, add the rice and mix well for a few seconds till it toasts lightly;

–        scoop up and pour the broth from its pot with a ladle till you cover the rice;

–        stir well and keep on watching the rice closely: as soon as most of the evaporates, pour in some more hot vegetable stock;

–        repeat the above step till the rice cooks (it should take around 15-20 minutes). Do not add too much stock at one go whenever you top up the risotto, because when the rice finally cooks there must not be too much liquid in the pan;

–        when the rice is cooked, remove the pan form the stove and add the flavoured butter;

–        mix well till the butter melts completely;

–        allow the rice to rest into the pan for some minutes before serving it, topped by some grated Parmesan cheese

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