Orange risotto

Do you know the secret of a successful recipe? You should reduce the number of flavours and ingredients, instead of trying to include too many! This orange risotto perfectly follows this rule: it is made simply with the juice of two organic oranges, rice, and a modest addition of butter and parmesan cheese at the end. All the flavour, colour and energy of organic orange juice, adding up to a main course which is guaranteed to be a success, as well as being extremely cheap!


30 minutes Total time
15 minutes Active time
Serves 1 person
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Sauté the onion in a little vegetable oil. Don't use olive oil because for this kind of dish it has too strong a taste which would conflict with the other flavours. When the onion has wilted, stir the rice in the hot oil for a couple of minutes. Start adding the orange juice at this stage instead of the normal white wine. Continue to add the remaining orange juice gradually, stirring constantly, and possibly a ladleful of hot water if necessary. We're not going to add any stock to this recipe, so as to avoid an unpleasant flavour combination with the orange juice. Season with salt and, after cooking, remove from the heat and stir in a knob of butter and a light sprinkling of parmesan. Garnish with some strips of orange zest, taking care not to include any of the white pith, which you have blanched for a few minutes in boiling water to get rid of any bitterness. Finish with a sprinkling of crumbled amaretto biscuit, then serve.

When you peel the orange zest, remember to avoid any of the white pith which is a particularly bitter part of the fruit
In French, 'zeste' is both the word for the peel of citrus fruit and for the kitchen utensil used to remove it

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