I have made a lot of risotto in my life. It is my go-to entertaining dish of choice. Risotto is a classy dish. It is the kind food that is elegant, tastes great, but is also budget friendly. A little bit of Arborio rice goes a long way, and if you add a lot of suff, every bite can be different, and special.
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Fennel and Orange Risotto
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
This Fennel and Orange Risotto combines the unexpected sweetness of oranges with the warmth of fennel-infused Arborio rice for a delightful and elegant dish.
Ingredients
- 1/2 inch slice fresh ginger
- 4 cups (960 ml) vegetable broth
- 1 tbsp (15 ml) olive oil
- 1 medium fennel bulb, thinly sliced
- 2-3 shallots, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup (240 ml) Arborio rice
- 1 cup (240 ml) freshly squeezed orange juice
- Zest of 1 orange
- 1 tbsp (15 ml) butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a small-medium saucepan, bring the vegetable broth to a simmer. Add the ginger slice to the broth and reduce the heat to medium to keep it warm.
- In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced fennel and shallots, cooking for about 5 minutes until they are soft and translucent.
- Add the minced garlic, cumin powder, and coriander powder to the skillet, stirring for about 1 minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the grains in the oil and spices. Cook for about 2 minutes until the rice is slightly translucent around the edges.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for about 15-20 minutes until the rice is creamy and cooked through.
- Stir in the orange juice and zest, cooking for an additional 2-3 minutes until the juice is absorbed and the risotto is creamy.
- Remove from heat and stir in the butter. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh parsley.
Notes
- Use freshly squeezed orange juice for the best flavor.
- The risotto is best served immediately, but it can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding a splash of broth or water to loosen the texture.
- For a vegan version, omit the butter or substitute with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 55
- Fiber: 5
- Protein: 6
- Cholesterol: 10
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- Secrets To Making Perfect Italian Risotto By Italian Chef Marta Grassi
- Mushroom and Squid Risotto
Frequently Asked Questions
When does the orange juice go in — won’t adding it to the hot rice make the risotto grainy?
The orange juice is added after all the broth has been absorbed, stirred in with the orange zest and cooked for an additional 2–3 minutes until the juice is absorbed and the risotto is creamy. Adding it at the end rather than with the broth prevents the acid from interfering with the starch absorption.
Why is a slice of fresh ginger added to the vegetable broth?
Add a ½-inch slice of fresh ginger to the 4 cups of vegetable broth as it comes to a simmer and keep it warm throughout the risotto-making process. The ginger infuses a subtle warmth into each ladle of stock, layering flavor alongside the cumin and coriander that go into the rice.
Can I make this vegan?
Yes — simply omit the butter or substitute a plant-based alternative. I already use vegetable broth, so that’s the only change needed.
