This first course is designed for a Christmas menu that can suit everyone. It is in fact gluten-free, lactose-free and also vegan. The citrusy and fragrant notes of orange together with the crunchiness of pistachio will make it elegant and tasty. Let's see together how to prepare it.
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.
Meanwhile, I prepared an onion sauté in which I toasted the rice. Once toasted, I poured in the juice of one orange.
Then I started the classic risotto cooking process, adding the vegetable broth little by little and stirring often.
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.
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.
A cutting board for chopping parsley
A pot for the vegetable broth
A pot for preparing the risotto
It can be stored in an airtight container in the fridge
Do not throw away the vegetables from the broth. Blend them and they can be used for vegetarian meatballs.
Italia, Calabria
| Energy (kcal) | 184.88 |
| Carbohydrates (g) | 34.68 |
| of which sugars (g) | 4.29 |
| Fat (g) | 2.96 |
| of which saturates (g) | 0.32 |
| Protein (g) | 4.03 |
| Fibre (g) | 2.09 |
| Salt (g) | 0.01 |
