Citrus risotto
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Olive oil |
| 1 | Cloves of garlic | |
| ½ | Onion | |
| ¾ | cup | Short grain rice |
| 1 | teaspoon | Grated lemon rind |
| 1 | teaspoon | Grated orange rind |
| ⅛ | cup | Lemon juice |
| ¼ | cup | Orange juice |
| 1¾ | cup | Hot veg. stock or water |
| ½ | tablespoon | Shredded orange rind |
| ½ | tablespoon | Shredded lemon rind |
Directions
Preparation: crush the garlic clove and chop the onion.
1. Heat the oil in a large pan. Add the garlic and onion and cook over a low heat for 2-3 minutes. Stir in the rice, making sure that the grains are well-coated in the oil.
2. Add the grated lemon and orange rind, juices, stock or water.
3. Bring to the boil then reduce the heat to a simmer.
4. Cover and cook for 25 minutes or until the rice is tender.
5. Place the rice on a serving place, garnished with combined shredded orange and lemon rind.
Serve immediately
From: Kaz Dunkley Date: 4 Feb 1993.
Submitted By FRED PETERS On 03-20-95