Orange and rosemary risotto

Name: Orange and rosemary risotto
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Italian
Ingredients: 320 g Carnaroli rice; 1 untreated orange; 1 shallot; 1 l vegetable stock; 40 g grated Parmesan; 30 g butter; Rosemary, to taste; Extra virgin olive oil; Salt, to taste

January 17, 2026 Pietro Salonna

Our orange and rosemary risotto is a fragrant, well-balanced first course in which the freshness of orange meets the aromatic note of rosemary without masking the flavour of the rice. Ideal for making the most of fresh, untreated oranges, especially in the winter months, it makes a creamy, elegant risotto that is perfect for an everyday lunch or a special occasion.

Orange, used both as juice and as zest, gives this risotto a fresh, gently sweet note, while rosemary adds character and aromatic depth.

It is the perfect recipe for making the most of fresh, untreated oranges, especially in the winter months when citrus fruit is at its very best. The result is a creamy, comforting and well-balanced risotto that will surprise even those used to more classic versions.

Easy to make and just as suited to a family lunch as to a more special dinner, orange and rosemary risotto is an original way to bring citrus to the table in a new guise, enhancing its flavour and fragrance without overpowering it.

Recipe info

Total time

Prep time

Cook time

Servings 4

Difficulty Medium

Calories (per serving) 480 kcal

Main citrus Orange

Indicative values. Calories may vary depending on the ingredients used.

Ingredients

320 g Carnaroli rice
1 untreated orange
1 shallot
1 l vegetable stock
40 g grated Parmesan
30 g butter
Rosemary, to taste
Extra virgin olive oil
Salt, to taste

Method

1

Make the soffritto

Finely chop the shallot and soften it gently in a saucepan with a drizzle of extra virgin olive oil. Keep the heat low and stir often: the shallot should turn soft and translucent without ever browning, creating a delicate, well-balanced aromatic base.
2

Toast the rice

Add the rice and toast it for about two minutes, stirring constantly. This step is essential to heat the grains through, seal them and get a risotto that is creamy yet keeps a well-defined texture.
3

Deglaze with orange juice

Once the rice is hot, pour in the freshly squeezed orange juice and let it evaporate slowly over a medium heat. Stir carefully to spread the citrus aroma evenly and give the dish character right from the start of cooking.
4

Cook with hot stock

Carry on cooking, adding the hot vegetable stock one ladleful at a time and stirring often. Wait until the liquid is almost completely absorbed before adding more, so the rice cooks evenly and releases the starch needed for creaminess.
5

Flavour with zest and rosemary

Halfway through cooking, add some of the finely grated orange zest and a few chopped rosemary needles. Use them with care: they should perfume the risotto without masking the flavour of the rice and orange.
6

Finish off the heat

When the rice is cooked, turn off the heat and add the cold butter and grated Parmesan. Stir vigorously until you get the soft, velvety, well-bound texture of a properly made risotto (the Italian 'mantecatura').
7

Finish and serve

Finish the dish with the remaining orange zest and a few sprigs of fresh rosemary. Let the risotto rest for about a minute, then serve piping hot to enjoy the balance between citrus freshness and aromatic notes.