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Orange Zest Risotto

Orange Zest Risotto

Oct 1, 2016
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Orange Zest Risotto

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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Recipe Pairing - Blue Moon Belgian White

BEER PAIRING

Pair with a Belgian witbier, like Blue Moon® Belgian White Belgian-Style Wheat Ale.

The bright acidity of the Valencia orange peel in Blue Moon® Belgian White Belgian-Style Wheat Ale complements the risotto’s orange zest.

LEARN MORE

This risotto is so tasty, it might steal the spotlight from your turkey stuffing. Orange juice and zest give it a citrusy kick, while garlic and cheese add savory flavors. The best part? It’s made and paired with Blue Moon® Belgian White Belgian-Style Wheat Ale complements the risotto’s orange zest.

Topics:
Sides, Fruit, Italian, Fall, Winter

INGREDIENTS

2 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons minced shallots (or minced purple onion)

2 cups Arborio (risotto) rice

1 12 oz bottle of Blue Moon® Belgian White Belgian-Style Wheat Ale

4 cups stock (chicken or vegetable)

1 tablespoon butter

½ cup Parmesan cheese

½ cup cheddar Cheese

1 tablespoon fresh-squeezed orange juice

3 tablespoons fresh orange zest

PREPARATION

STEP 1

In large skillet or risotto pot, heat olive oil. Sauté garlic and shallots until translucent (about 5 minutes).

 

STEP 2

Add Arborio rice and stir until coated in olive oil. Cook for 5 minutes, stirring frequently, until rice is warmed through.

 

STEP 3

Add Blue Moon® Belgian White Belgian-Style Wheat Ale and cook, stirring constantly, until evaporated.

 

STEP 4

Add 1 cup of stock and cook, stirring constantly, until evaporated. Repeat this step 3 more times until the rice is tender and cooked through (20+ minutes.)

 

STEP 5

Remove from heat and add butter, cheese, orange juice and orange zest. Cover and allow cheese and butter to melt and then stir until combined.

Ingredients

INGREDIENTS

2 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons minced shallots (or minced purple onion)

2 cups Arborio (risotto) rice

1 12 oz bottle of Blue Moon® Belgian White Belgian-Style Wheat Ale

4 cups stock (chicken or vegetable)

1 tablespoon butter

½ cup Parmesan cheese

½ cup cheddar Cheese

1 tablespoon fresh-squeezed orange juice

3 tablespoons fresh orange zest

Preparation

PREPARATION

STEP 1

In large skillet or risotto pot, heat olive oil. Sauté garlic and shallots until translucent (about 5 minutes).

 

STEP 2

Add Arborio rice and stir until coated in olive oil. Cook for 5 minutes, stirring frequently, until rice is warmed through.

 

STEP 3

Add Blue Moon® Belgian White Belgian-Style Wheat Ale and cook, stirring constantly, until evaporated.

 

STEP 4

Add 1 cup of stock and cook, stirring constantly, until evaporated. Repeat this step 3 more times until the rice is tender and cooked through (20+ minutes.)

 

STEP 5

Remove from heat and add butter, cheese, orange juice and orange zest. Cover and allow cheese and butter to melt and then stir until combined.

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