Orange risotto with crispy Zucchini

Orange risotto with crispy Zucchini. I admit, I opened the refrigerator and found only a Zucchini. In the fruit bowl two oranges (though Ribera) and cooking a piece of boiled meat to my diet, with his meagre broth, indeed very thin. The stew almost inedible I ate I, but to Gianluca couldn't really give that extra touch of mischievous meat for dinner. And so was born this Orange risotto with crispy Zucchini. Easy to prepare, but great tasting, very delicate, Obviously citrusy and with a slight acidity mitigated by the fat of butter, the flavor of the cheese and the sweetness of the crunchy Zucchini. I have prepared this orange risotto with zucchini as a last resort for dinner, but a worthwhile dinner for important guests and that of food or really understand. Obviously, If you use a simple vegetable broth becomes a risotto equally yummy but completely vegetarian.


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  • 340 grams of Carnaroli rice
  • a great organic Orange juice
  • grated rind of one organic Orange
  • 10 grams of shredded orange zest, only the Orange part without the white one
  • 2 cloves of peeled orange in vivo for decoration
  • a fresh onion
  • little lemon thyme
  • extra virgin olive oil, to taste
  • 3 tablespoons Cointreau or Brandy
  • 1,5 liters of broth of veal or lean beef or vegetable broth
  • 30 grams of grated pecorino cheese Dop
  • 40 grams butter
  • freshly ground white pepper, to taste
  • Salt, to taste
  • 2 Zucchini
  • extra virgin olive oil to jump zucchini, to taste


Orange risotto with crispy Zucchini

To prepare the risotto with oranges and zucchini, Wash the zucchini, remove the ends and cut the zucchini in half and then into quarters. Eliminate the central white part and cut the zucchini first strips and then into small cubes (brunoise). Saute the zucchini in a pan in olive oil for 2 minutes and set aside. Blanch the strips of orange zest in a little hot water for a minute and set aside.

Finely chop the spring onion, do it wither in the oil over low heat if necessary adding a little’ stock to not let him take color. Add the rice to the pan, toast, stirring constantly, then Deglaze with Brandy and Cointreau or, When the alcohol has evaporated, Add orange juice, grated orange zest and thyme. Start-up cooking the risotto, gradually adding the broth. Adjust the oranges and zucchini risotto with salt and pepper and bring to a wave cooking. Stir off the heat with butter and cheese and add the zucchini sauteed.

Serve the risotto with zucchini and oranges garnishing the dish with the orange peel and cloves of raw peeled orange and serve immediately. Bon appétit!

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Silvia April 17, 2014 at 15:04

The recipe that we all want to find, What makes you think you could eat well even with the empty fridge, the one that makes you look nice even a shrunken Zucchini.
I try tonight, in fact I also stop shopping savings, stavolta ho già tutto 😉

Sicilians creative in the kitchen April 17, 2014 at 15:08

Silvia sure you can eat well having the empty fridge! Just blank no… a half Zucchini it takes, an onion, a fruit, a crust of cheese. Is, How do you say, the fix sharpens the wits! Let me know how you feel. One kiss, ADA

Hedwig April 16, 2014 at 15:27

How much for the maximum risottara you got cosineeeee but things at home to create the dish. Good but to do that I have to buy all the meat tignosa….. Happy Easter to you and your family ciaooo

Sicilians creative in the kitchen April 16, 2014 at 16:03

And you do it with vegetable soup and meat leave her tignare tignosa! Happy Easter Hedwig, a hug! ADA

Tamara April 16, 2014 at 00:45

as a last resort not bad, I feel really great, will try it…a hug

Sicilians creative in the kitchen April 16, 2014 at 16:03

I'm beaches, from good siciliana! A hug, Tamara


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