Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- 320 g rice
- 3 oranges
- 1 pink grapefruit
- 1 clementine
- 1 lemon
- 1 onion
- 10 dill sprigs
- 1,5 l vegetal broth
- extra virgin olive oil
- salt
- pepper
INSTRUCTIONS
- Bring the broth to a boil and keep it warm
- Grate the lemon rind and half that of an orange. Then peel the grapefruit, 2 oranges, lemon and clementine. Finally squeeze and collect the juice of the third orange.
- Sauté the finely chopped onion in a pan with 2 tablespoons of oil without letting it brown. Add the rice, increase the heat and let it toast until it’s translucent and begin to friction with the bottom of the pan. At this point, blend with 2 ladles of boiling broth and stir until it’s completely absorbed by the rice. Pour, then, more broth and, still stirring, continue cooking the risotto. After 15 minutes, add salt and pepper and add the citrus pulp and orange juice. Bring the risotto to cooking, it will still take about 3 minutes.
- Remove the risotto from the heat and stir in 2 tablespoons of olive oil, finely chopped dill, and orange and lemon peel. Complete with a light sprinkling of pepper and serve immediately.
