Ein leuchtendes Orangen-Ingwer-Risotto!

Orange ginger risotto

Our Lotao recipe competition is about to reach its finale! For anyone who would like to join in, here's a great recipe idea for inspiration. Ela from www.transglobalpanparty.com sent us the fruity-spicy creation - at this point we would like to thank Ela for her contribution!

A fruity risotto!


(for 2 people)

  • 2 oranges
  • 250g Rising Sun Orange Rice
  • 2 shallots
  • 1 bay leaf
  • 1 clove of garlic
  • 1 pinch of saffron powder
  • 2 cm fresh ginger
  • about 500 ml vegetable broth
  • fresh coriander
  • freshly ground black pepper
  • approx. 100 g freshly grated Parmesan
  • 2 tbsp olive oil


  1. Peel and finely chop the shallots, ginger and garlic. Squeeze the juice from an orange and set aside.
  2. Heat olive oil in a large non-stick pan, then fry first shallots and then ginger. Add the garlic and bay leaf, sauté briefly and then add the rice.
  3. Stir well. When the rice is slightly translucent, pour in some vegetable stock. Stir, cover the pan and stir again after a few minutes. If necessary, add more broth.
  4. After about 15 - 20 minutes the rice should be cooked. In the meantime, fillet the second orange and pluck the coriander from the stems and chop it.
  5. When the rice is almost cooked, add the fresh orange juice and saffron powder. Then stir in the Parmesan and most of the chopped coriander. Season with a little black pepper.
  6. Pour the risotto into bowls, arrange orange fillets on top and sprinkle black pepper and a little coriander over it - done!

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