Risotto agli agrumi e indivia belga - E' sempre Mezzogiorno 12/01/2021

In a saucepan, heat the vegetable broth over medium heat and keep it warm.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.

Pour in the orange juice and lemon juice, stirring until the liquid is mostly absorbed.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Once the rice is cooked, stir in the grated Parmesan cheese, chopped parsley, salt, black pepper, and red pepper flakes if using.

Remove from heat and let it sit for a couple of minutes before serving.

Serve warm, garnished with additional parsley and Parmesan if desired.

Spice Level: