Blood orange risotto

Main Dish
7 servings
25 min
30 min
Very Easy


Number of serving: 7
1 cup of arborio rice

Zest of 1 blood orange

1 blood orange, segmented

Juice from blood orange, from the remains

1 teaspoon of salt

1/4 teaspoon thyme

1 teaspoon of black pepper

1 teaspoon of rosemary

1/4 cup of onions

3 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons of parsley, chopped

3 cups of chicken broth


  • Warm the chicken broth in a separate pot over medium heat. Add the thyme, rosemary and some of the juice of the blood orange to it. You do not need to boil the broth.
  • In another pot, add the butter and olive oil , add the onions and sauté till the onions are translucent. Add the rice and stir until the rice becomes, glossy and translucent.
  • Else you will be disappointed. Good risotto does not like to be rushed, it?s like a coordinated salsa dance, fluff the moves and it looks bad.
  • Once the rice is at this point, add half the zest and half of the remaining juice to the rice. Cook, until the rice liquid is almost dry.
  • At this point, you can also add the salt and pepper. Start adding the broth, 1/2 cup or so at a time.
  • After about 20 minutes, start tasting the rice, yours might take a little more than 20 minutes,it should be tender, but with just a little bite to it.
  • Add the parsley, remaining zest, and blood orange juice. Serve immediately.

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