Aperol-Infused Orange Blossom Risotto
A creamy, citrus-kissed risotto with a subtle bittersweet finish, inspired by Aperol's vibrant essence. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, onion, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 1/2 small, diced onion
- 1/2 cup white wine
- 4 cups vegetal broth
- 1 tbsp orange zest
- 1 tsp orange blossom water
- 2 tbsp Aperol
- 2 tbsp butter
- 1/4 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp butter in a large pot over medium heat. Add 1/2 small diced onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 1 1/2 cups arborio rice and stir to coat with butter. Cook for 2 minutes until rice is slightly toasted.
- Step 3: Pour in 1/2 cup white wine and stir until absorbed. Gradually add 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente and creamy.
- Step 4: Stir in 1 tbsp orange zest, 1 tsp orange blossom water, and 2 tbsp Aperol. Fold in 1/4 cup Parmesan cheese. Season with salt and pepper. Serve immediately.
