Toasted Pecan Risotto

Name: Toasted Pecan Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice, rinsed; 177 milliliters heavy cream, whipped; 414 milliliters milk; 1 orange, zested; 59 milliliters chopped pecans; 118 milliliters raisins; 2 Tbsps sugar; 1 Tbsp unsalted butter; 1 teaspoon vanilla extract; 237 milliliters water

You can never have too many side dish recipes, so give Toasted Pecan Risotto a try. This recipe serves 4. One serving contains 547 calories, 9g of protein, and 28g of fat. A mixture of butter, heavy cream, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. This recipe is typical of Mediterranean cuisine.

Instructions

In a saute pan, melt the butter and saute the pecans lightly.

Ingredients you will need

Butter

Pecans

Equipment you will use

Frying Pan

Add the rinsed rice and stir to coat.

Ingredients you will need

Rice

Add the water and cook on medium heat until absorbed.

Ingredients you will need

Water

Add the milk and continue cooking until tender.

Ingredients you will need

Milk

Remove from the heat and stir in the raisins, orange zest, sugar, and vanilla extract. Cool over an ice bath then fold in the whipped cream. Keep chilled until ready to serve.

Ingredients you will need

Vanilla Extract