Risotto with parsley, orange and toasted almonds
Discover the pleasure of a creamy **risotto**, elevated by the bright flavors of citrus and herbs! This **parsley risotto**, enriched with orange and crunchy almonds, is ready in just 40 minutes – a surprisingly simple delight for a **vegetarian** and **gluten-free** meal. Get the **risotto recipe** now and bring a touch of sunshine to your table!
Dietary Information
Servings:
- 1
To prepare the risotto with parsley, orange and toasted almonds, first peel the oranges 1 and remove the segments 2. If they are too large, cut them in half 3.
- 2
Season them with oil 4, salt 5, pepper and cane sugar 6.
- 3
Pass with a torch 7 on the surface of the segments until they are lightly caramelized and set aside. If you do not have a torch available, you can cook them in the oven, in grill mode, at 200°C for 5 minutes. Chop the almonds 8 and toast them in a pan for 2 minutes over medium-high heat 9.
- 4
Blanch the parsley for a few seconds in lightly salted water 10. Drain and put it in a bowl with ice water 11. After a few minutes, drain it well 12.
- 5
Transfer the parsley to a mixer, season with oil 13 and salt 14. Pour in the water and blend until you get a homogeneous mixture 15.
- 6
In a saucepan, pour a drizzle of oil, the rice 16 and toast for a few minutes 17. Deglaze with white wine and, when all the alcohol has evaporated, wet with a ladle of lightly salted water 18 or vegetable broth. Wet with a ladle of water each time the rice has absorbed the previous one.
- 7
At ¾ of the rice cooking, add the parsley sauce 19 and complete the cooking. Turn off the heat, add the butter 20 and the Parmesan 21 to cream.
- 8
Plate, place the oranges 22, the toasted almonds 23 and a few parsley leaves on the surface of the risotto. Your risotto with parsley, orange and toasted almonds is ready to be served 24.
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