I had a wonderful recipe to share with you today but then something happened…
A big bowl of beautiful oranges sitting on my counter caught my attention and begged to be used in a fabulous recipe.
I have been known to be a bit distracted at times. That may be the reason I have little lists everywhere…so I won’t forget a thing. My kids laugh and joke that if it isn’t written down, “Mom won’t remember it”. It could be because I have F-I-V-E kids who have continuously kept me awake night after night from toddlerhood to the teenage years and I’m exhausted! But I digress…
This particular distraction, however was a good distraction. If I hadn’t been lured away by imagining what I could make with the oranges, I wouldn’t have this lovely and delicious Orange Risotto to share with you now.
You know, risotto really isn’t hard to make. It’s actually very easy. Making risotto just takes time, like 20 or 30 minutes and no distractions.
Well, you can have a few distractions such as a glass of wine to sip on (a requirement) while you’re cooking or conversations with your kids. You just need to be around to watch and stir the risotto. As the risotto cooks and absorbs the liquid, you slowly add a little more liquid until the rice is tender, creamy and absolutely lovely.
I cooked a pound of Gulf shrimp in a little butter and placed a few on top of each serving of the risotto. The only complaint I received was that I didn’t make enough. This recipe served my husband, son, daughter and I and my son and husband had two hefty servings. I would say this recipe would serve six “normal” portion sizes.
This wonderful and refreshing Orange Risotto will surely be a favorite. It’s a perfect side dish or main course when served with fish or chicken.
Other recipes you might like…
Orange Risotto With Shrimp
- 8 cups water
- 4 tablespoons butter (plus optional 2 tablespoons for finishing the risotto)
- 1 shallot, minced
- 2 cups arborio rice
- 1/2 cup dry white wine (used Sauvignon Blanc but use what you like)
- 2 cups orange juice
- 2 teaspoons fresh oregano, minced
- salt and pepper to taste
- 1 cup parmesan cheese, freshly grated
FOR THE SHRIMP
- 1 pound shrimp, peeled and deveined
- 1 tablespoon butter
- pinch of salt and pepper
- For the risotto: Heat the water over medium high heat until it comes to a boil. Reduce heat to low and keep it warm.
- Melt the 4 tablespoons of butter in a large saute pan over a medium heat. Stir in the shallot and cook for 2-3 minutes.
- Stir in the rice until evenly coated, about 2 minutes.
- Add the wine and stir until completely absorbed.
- Add the orange juice and cook until it is completely absorbed, stirring constantly.
- Add 1 cup of the warm water at a time to the pan, stirring to incorporate. After the water is absorbed, continue to add another cup until the rice is creamy and tender. The entire process may take between 25-30 minutes. (You may not use all of the water).
- Remove from the heat and stir in the oregano and the remaining butter. Season with salt and pepper to taste, then gently fold in the parmesan cheese.
- FOR THE SHRIMP: Heat the butter in a medium skillet over medium high heat. When the butter melts, add the shrimp and season with a pinch of salt and pepper. Cook for 2 minutes a side or until the shrimp is pink and fully cooked.
- Divide the risotto between the the plates and top with a few pieces of the shrimp. Serve immediately.
Recipe slightly adapted from The Washington Post