Citrus Risotto

Name: Citrus Risotto
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: Yellow onions 1; Ground black pepper 3; Water 8 ½ cups; Coarse salt to taste; Carrots 1; Orange peel 1; Lemon peel 1; Carnaroli rice 1.6 cups; Mascarpone cheese ½ cup; Oranges 1; Lemons 1; Yellow onions small 1; Extra virgin olive oil 1 tbsp; Dry white wine 1.2 oz; Pecorino Romano PDO cheese 1 oz; Fine salt to taste; Black pepper to taste; Thyme to taste

it br de es fr

556

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 556
Carbohydrates g 85.6
of which sugars g 15.7
Protein g 11.2
Fats g 18.1
of which saturated fat g 8.68
Fiber g 9.8
Cholesterol mg 29
Sodium mg 468

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 20 min
Serving: 4
Cost: Low

PRESENTATION

So here's the thing, citrus risotto is kinda magical. It’s from northern Italy—where, honestly, they know their stuff. Creamy rice with a zesty twist. Super super tasty. They mix in fresh orange, lemon, and maybe a bit of grapefruit or mandarin. And the zest? Really gives it that bright, zingy flavor that just works with the arborio rice base. This isn’t your usual heavy dish; it’s light, moist, and a little tangy because of all that citrus juice and zest.

In places like Liguria and Sicily—where citrus is everywhere—locals put their own spin on it. And think lemon risotto or a fun orange version. It feels special. But it's pretty simple, making it perfect for a cozy night in or a romantic dinner. And listen, for a twist, some folks add shrimp or swordfish, especially along the coast. It turns an orange risotto into something like a seaside getaway.

You end up with a dish that’s both tender and packed with summer vibes, even when it’s cold out. People in northern Italy pride themselves on fresh local ingredients—everything tastes brighter. The secret to a really really good citrus risotto is balance. You want that zesty pop without overpowering the creamy texture. Add a chilled glass of wine—seriously good—and you’ve got a meal that feels fancy but is actually easy to make at home.

Whether you go classic or try a quick orange version, it’s a dish that feels a bit special. Perfect for sharing with someone you like. Or just treating yourself to something fresh and homemade—no question. This risotto really brings a taste of Italy to your table. With its beautiful mix of flavors, it’s sure to become your go-to whenever you want to impress without the stress.

INGREDIENTS

556

Calories per serving

Ingredients for the broth: Yellow onions 1; Ground black pepper 3; Water 8 ½ cups (2 l); Coarse salt to taste; Carrots 1; Orange peel 1; Lemon peel 1

for the risotto: Carnaroli rice 1.6 cups (320 g); Mascarpone cheese ½ cup (100 g); Oranges 1; Lemons 1; Yellow onions 1 - small; Extra virgin olive oil 1 tbsp (15 g); Dry white wine 1.2 oz (35 g); Pecorino Romano PDO cheese 1 oz (25 g); Fine salt to taste; Black pepper to taste; Thyme to taste

Preparation

How to prepare Citrus Risotto

To prepare the citrus risotto, first start by preparing the broth. Clean the onion 1 and cut it in half 2. Place it on the heat in a fairly large pot with the cut side down 3.

Meanwhile, using a peeler, peel both the orange 4 and the lemon 5, being careful not to take the white part, which would be bitter. Make sure to get rather large pieces of peel 6.

Move on to the carrot, cut it into pieces without peeling it, but make sure to wash it well 7. As soon as the onion is well browned 8 add the water 9 to the same pot, along with the carrots

the orange and lemon peels 10. Then also add the black peppercorns 11 and a tablespoon of coarse salt 12.

Bring to a boil 13 and let cook for about an hour 14. Then strain everything 15 and keep the broth warm.

At this point, take the lemon and the orange from which you took the peel and peel them both completely (16-17), being careful to remove all the white part. Then cut the orange first into slices and then into cubes, trying not to lose the juices 18.

Repeat the same operation for the lemon, to obtain cubes of the same size. Finely chop the onion 19 and let it brown in a pot with the oil, adding a ladle of broth to stew it gently 21.

Only when the broth has evaporated and the onion is well wilted, add the rice 22. Toast it over medium-low heat for about 2 minutes, stirring often 23, then deglaze with the white wine 24.

As soon as the alcohol has evaporated, pour in a ladle of broth 25 and continue cooking for about 15-18 minutes, adding more as needed 26 and stirring. For cooking times, we recommend following the instructions on the risotto package. When 2-3 minutes are left and the rice is almost cooked, season with salt and pepper 27.

Add the citrus cubes 28 and stir to combine everything 29; don't worry if the citrus cubes don't remain intact but slightly crumble. As soon as it is perfectly cooked, turn off the heat and add the mascarpone 30.

Stir and also add the pecorino 31. Stir again, and if necessary, add another ladle of broth. Finally, add the thyme leaves 32 and serve your citrus risotto still hot 33.

Storage

It is recommended to consume the citrus risotto immediately. Alternatively, it can be stored for a maximum of one day in the refrigerator, in an airtight container.

The broth, on the other hand, can be stored for 3 days in the refrigerator and heated as needed.