Orange Risotto

Orange Rice is one of my favorite risottos or side dishes. It is perfect for any occasion. It is a delicious alternative to the usual bowl of pasta. This dish is full of flavor you can serve it at dinner parties and you will get all the best compliments. My mother sometimes serves it as a side with some chicken or roast beef because it is quite a light dish. I tried it when I moved into my flat in London and it came out incredibly tasty. I decided to write out this recipe and share it with you because it is a simple and quick dish to cook up and maybe even meal prep for the next couple of days. Rice (just like pasta) is a perfect dish to meal prep because you just put it in a tub in the fridge and you can either eat it cold (I prefer it cold than reheating it) or you can reheat it, just add oil to pasta and a bit of milk to rice ( yes milk! ). Anyway enjoy the recipe.

Ingredients for 3 People:

• One orange
• One stock cube – vegetable
• Half an onion
• 150g Rice
• 100g Butter or two spoons of olive oil

Method:

1. Peel the skin off the orange. I used a potato peeler because it is the best way to ensure you do not take the white part of the skin. You just need the thin layer outside.
2. Use these flakes of skin to put in the pan where you will be cooking the risotto.
3. On the side keep a couple of flakes, thinly cut then in strips and use at the end for the final piece of flavor.
4. Thinly slice the onion.
5. Add the butter or olive oil to the pan. Heat at a high heat and add the onion.
6. In a separate container juice the orange.
7. In a separate small sauce pan prepare the stock so add the stock cube to boiling water.
8. You will slowly add the stock to the rice in order to cook it.
9. Once the orange peel and the onion have browned and turned slightly golden then add the 150g of rice.
10. Cook the rice for 1-3 minutes to flavor it with the onion and the orange peel and then start slowly adding the stock. Always make sure that the rice has enough water to cook and try not to let it burn.
11. Occasionally stir the rice and let it cook for around 15-20 minutes or until soft.
12. In its last couple of minutes of cooking add the orange juice and stir well.
13. When the rice is ready add the last bits of orange peel and serve it out.
14. Add Parmesan, salt and pepper to taste.

Photo gallery