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Risotto with Orange Duck
This risotto with Orange Duck recipe sounds more chinese than Italian, but you should try it.
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
966
kcal
Author:
Guido Pedrelli
Ingredients
▢
400
grams
short-grain rice
▢
400
grams
duck
minced meat
▢
1
glass of white wine
▢
1
pinch
salt
▢
1
pinch
black pepper
▢
1
liter
vegetable broth
▢
1
tablespoon
extra virgin olive oil
EVO
▢
1
Orange peel
grated
Instructions
▢
Brown the meat of minced duck in a pan with a tablespoon of extra virgin olive oil.
▢
Deglaze with the white wine, add salt and pepper and finish cooking for a few minutes.
▢
In a saucepan, toast the rice and sprinkle the vegetable broth.
▢
Add more broth, stirring constantly. Cook for about 15-20 minutes over low heat.
▢
Finally, add the duck and grated orange peel.
▢
Serve the rice adding the orange peels in tufts, the middle of the plate, and a pinch of black pepper. Add cheese to taste.
Calories:
966
kcal
|
Carbohydrates:
85
g
|
Protein:
19
g
|
Fat:
45
g
|
Saturated Fat:
14
g
|
Cholesterol:
76
mg
|
Sodium:
1086
mg
|
Potassium:
610
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
715
IU
|
Vitamin C:
6.8
mg
|
Calcium:
66
mg
|
Iron:
4.7
mg
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