Bitter Orange Risotto with Aperol Glaze

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A creamy Italian risotto infused with Aperol's bittersweet essence, finished with a tangy orange glaze. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs Arborio Rice, White Wine, 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

• 1 1/2 cups Arborio Rice
• 1/2 cup White Wine
• 4 cups Chicken Broth
• 3 tbsp Butter
• 1 small, finely diced Onion
• 2 cloves, minced Garlic
• 2 tbsp Aperol
• 1 tbsp Orange Zest
• 1 tbsp Lemon Juice
• to taste Salt
• to taste Black Pepper

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Instructions

1. Step 1: Heat 3 tbsp butter in a large pot over medium heat. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice until coated with butter.
4. Step 4: Deglaze with 1/2 cup white wine, stirring until absorbed.
5. Step 5: Begin adding 4 cups chicken broth one ladle at a time, stirring constantly, until rice is al dente (about 18-20 minutes).
6. Step 6: In a small bowl, mix 2 tbsp Aperol, 1 tbsp orange zest, and 1 tbsp lemon juice. Stir into the risotto and adjust seasoning.
7. Step 7: Serve immediately, garnished with additional orange zest.