Orange Zest Risotto
Oct 1, 2016
Orange Zest Risotto
Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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.
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.
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.
