Light mandarin risotto

Ingredients

• 160 gCarnaroli rice
• 2mandarins
• 1orange
• 30 ml (2 tablespoons)white wine or brandy
• as neededstock, including low-fat, low-salt stock made from a stock cube
• 2 teaspoonsgrated Parmesan
• ½small onion
• 4 teaspoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Soften the onion

   Heat 2 teaspoons of the oil in a non-stick frying pan and gently fry the onion.

2. 2

   Toast the rice

   Add the rice and toast it for about 2 minutes.

3. 3

   Add the wine

   Pour in the wine or brandy and let it evaporate.

4. 4

   Cook with stock

   Cook the rice, adding hot stock a little at a time.

5. 5

   Stir the risotto

   Stir thoroughly and cook for about 15 minutes.

6. 6

   Add the citrus

   Halfway through cooking, add the mandarin flesh and orange juice, then season with salt and pepper.

7. 7

   Finish with Parmesan

   Once the rice is cooked, stir in the Parmesan.

8. 8

   Serve immediately

   Serve the mandarin risotto straight away.

What is mandarin risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. This version takes its cue from Sicily’s citrus fruits, adding mandarin and orange to the rice.

Carnaroli rice helps create a soft, cohesive texture, while a small amount of Parmesan finishes the dish without overwhelming the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 10g protein, 89g carbs, 12g fat.

Most of the carbohydrates come from the rice, while the olive oil supplies most of the fat and the Parmesan adds a little protein and fat. The fruit contributes some carbohydrate as well. To balance the plate, serve a modest portion with a generous green salad or cooked vegetables.

Choosing the ingredients

Carnaroli rice: its sturdy grains suit the gradual addition of stock and keep their shape as they cook. Measure the stock as needed rather than pouring it all in at once.

Citrus: use ripe mandarins and a juicy orange for the fruit and juice. The recipe adds them halfway through cooking, so their flavour remains distinct.

Build the base carefully

Onion: soften it in the oil rather than letting it brown, which can give the rice a darker, more savoury base. The method uses 2 teaspoons of the 4 teaspoons listed.

Toasting: stir the rice in the pan for about 2 minutes before adding the wine or brandy. Let the liquid evaporate before moving on to the stock.

Add stock gradually

Stock: keep it hot and add it little by little as the rice cooks. Stir thoroughly and allow each addition to be absorbed before adding more.

Timing: the method gives about 15 minutes of cooking, with the citrus added halfway through. Check the grains near the end, as the exact cooking time can vary.

Check the texture

Doneness: taste a grain to check that it is tender but still holds its shape. If it is too firm, continue cooking with another small addition of hot stock.

Consistency: the finished risotto should be creamy rather than dry. Stir in the Parmesan once the rice is cooked and serve promptly.

Serve it simply

This citrus risotto works well as a first course on its own or alongside a simple green salad. Serve it as soon as it is finished, while the texture is at its best.

Keep additional seasoning restrained until you have tasted the dish, since stock and Parmesan can both contribute salt.

Recipe notes & tips

• Warm the stock before adding it so the rice keeps cooking steadily.
• Add the stock in small amounts and stir often for an even texture.
• Use the mandarin flesh without seeds.
• Taste the rice before adding the final seasoning.
• Serve as soon as the Parmesan has been stirred in.

Variations

• Herb finish: add a little finely chopped parsley just before serving.
• More citrus: add a little finely grated orange zest for a stronger aroma.
• Vegetable side: serve with steamed greens for a fuller plate.
• Brandy option: use brandy instead of white wine as specified in the recipe.
• Stock choice: use a low-fat, low-salt stock cube if convenient.

Common mistakes to avoid

• Browning the onion: keep the heat moderate and soften it gently.
• Adding cold stock: warm it first so it does not interrupt the cooking.
• Pouring in too much stock: add it a little at a time and check the rice as it cooks.
• Overcooking the rice: taste it towards the end of the stated 15 minutes.
• Leaving the risotto to stand: serve it immediately after finishing with Parmesan.

How to store

Risotto is best served straight away. If necessary, refrigerate leftovers in a covered container for up to 2 days and reheat thoroughly in a pan with a splash of water or stock; the texture will be softer.

Frequently asked questions