Orange Ginger Carrot Risotto

Risotto is a dish that invites you to slow down - stirring patiently until the rice becomes creamy and luxurious. This version is infused with the bright, zesty warmth of Borsari Orange Ginger Seasoning, balanced with sweet carrots and rich Parmesan. Each spoonful feels both comforting and refreshing, making it a standout side dish or even a vegetarian main. Serve it with roasted vegetables or seafood, and you’ll have a plate worthy of a special occasion - yet simple enough for a weeknight at home.

Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4

Ingredients

• 1 tbsp Borsari Olive Oil
• 2 tbsp unsalted butter, divided
• 1 small onion or shallot, finely chopped
• 1 cup carrots, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups warm chicken or vegetable broth
• 2 tsp Borsari Orange Ginger Seasoning
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh orange zest (optional, for extra brightness)
• Salt & pepper to taste
• Fresh herbs or microgreens, for garnish

Instructions

1. In a large skillet or saucepan, heat Borsari Olive Oil and 1 tbsp butter over medium heat. Add onion and carrots; cook until softened, about 5 minutes.
2. Add Arborio rice and toast for 1 to 2 minutes, stirring constantly, until edges look translucent.
3. Pour in wine and cook until mostly absorbed.
4. Add broth, 1 ladleful at a time, stirring often and waiting until liquid is absorbed before adding more. Continue until rice is creamy and tender, about 18 to 20 minutes.
5. Stir in Borsari Orange Ginger Seasoning, Parmesan, remaining butter, and orange zest (if using).
6. Season with salt and pepper to taste. Garnish with herbs and serve warm.

Pro Tips

• Seafood pairing: Top with seared scallops or shrimp for a restaurant-worthy dish.
• Creamy finish: Stir in a splash of cream at the end for extra richness.
• Make it bright: A squeeze of fresh orange juice before serving enhances the citrus flavor.