Aperol-Infused Risotto with Citrus Zest
A creamy, bittersweet risotto infused with Aperol and brightened by fresh citrus zest for a sophisticated twist. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs Aperol, Arborio rice, Chicken broth 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
- 2 tbsp Aperol
- 1 1/2 cups Arborio rice
- 4 cups Chicken broth
- 1/2 cup White wine
- 1/2 cup, grated Parmesan cheese
- 1 tbsp (lemon or orange) Citrus zest
- 2 tbsp Butter
- 1 small, diced Onion
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Equipment for this recipe
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Instructions
- Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- Step 2: Stir in 1 1/2 cups Arborio rice until coated with butter. Add 2 tbsp Aperol and 1/2 cup white wine, stirring until absorbed.
- Step 3: Gradually add 4 cups warm chicken broth, one ladle at a time, stirring constantly. Cook for 18-20 minutes until rice is al dente.
- Step 4: Stir in 1/2 cup Parmesan cheese and 1 tbsp citrus zest. Fold in remaining broth to adjust consistency. Serve immediately.
