Preparation

1. 1

   Step 1 of 5: I started with a vegetable broth. I used carrot, onion, the orange peels and a sprig of parsley. I covered with water and brought to a boil.

2. 2

   Step 2 of 5: Meanwhile, I prepared an onion sauté in which I toasted the rice. Once toasted, I poured in the juice of one orange.

3. 3

   Step 3 of 5: Then I started the classic risotto cooking process, adding the vegetable broth little by little and stirring often.

4. 4

   Step 4 of 5: When the rice was almost done, I added the grated zest of one orange. I adjusted the salt and pepper, turned off the heat and kept stirring.

5. 5

   Step 5 of 5: I incorporated the pistachio crumbs and some freshly chopped parsley. I stirred again and plated, garnishing everything with more pistachio crumbs and more orange zest.