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Risotto with Tangerines, Walnuts, and Broccoli
A creative risotto inspired by Italian cuisine, elevated by the sweet-tart notes of tangerines and contrasting broccoli. An unexpected and sophisticated harmony of sweet and savory flavors.
Ingredients
- 250 g Broccoli
- 4 piece Tangerines
- 80 g Walnuts
- 300 g Arborio rice
- 1000 ml Vegetable broth
- 150 ml Dry white wine
- 50 g Butter
- 30 ml Olive oil
- 80 g Grated Parmesan
- 1 piece Shallot
- à volonté pinch Salt
- à volonté pinch Pepper
Instructions
Step 1
Heat the vegetable broth in a pot and keep it at a gentle simmer.
Step 2
Mince the shallot and cut the broccoli into small florets.
Step 3
Squeeze 2 tangerines to extract the juice and reserve the zest.
Step 4
Sauté the shallot in olive oil and butter for 2 minutes.
Step 5
Add the rice and toast for 2 minutes, stirring to coat with the fat.
Step 6
Deglaze with the dry white wine and let it reduce completely.
Step 7
Gradually add the hot broth one ladle at a time, stirring frequently for 18 minutes.
Step 8
Halfway through cooking, stir in the broccoli and tangerine juice.
Step 9
Finish with the chopped walnuts, grated Parmesan, and tangerine zest.
Step 10
Season to taste and serve immediately with fresh tangerine segments.