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–+ servings
Creamy risotto in a blue bowl with two orange wedges.
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5 from 5 votes

Creamy Orange Risotto Without Wine

This creamy orange risotto recipe without wine is like a savory orange creamsicle. It's a seriously delicious dish!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: citrus, creamy, no wine, orange, risotto
Servings: 8
Calories: 204kcal
Author: Mika Kinney

Ingredients

  • 2 tablespoon butter
  • 1.5 cups Arborio rice dry
  • 2 shallots
  • 3 cups cauliflower thinly sliced**
  • ½ cup orange juice
  • 5.5 cups chicken stock reduced sodium*
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ cup parmesan
  • 2 zest from 2 oranges

Instructions

  • Thinly slice the cauliflower, finely chop the shallots, and juice and zest the oranges to prep. Set aside until ready to use.
  • Melt butter in large skillet that is at least 3” deep over medium heat.
  • Add shallots, rice, and cauliflower to skillet and sauté until browned and fragrant - about 2-3 minutes.
    Rice and cauliflower cooking in a Dutch oven.
  • Pour in orange juice into the pan to deglaze the pan, stirring until fully absorbed.
    Pouring orange juice into a Dutch oven with rice and cauliflower.
  • Add ½ cup of broth at a time. Each time stirring until absorbed, then add another ½ cup and repeat until all of the broth is added and the rice is cooked al dente, about 15-20 minutes.
    Pouring broth into a Dutch oven with rice.
  • After all the liquid is absorbed, stir in cream, parmesan cheese, red pepper flakes, and salt (see notes about salt) and cook 2-3 more minutes while stirring. Heavy cream can curdle when added to high heat, so ensure the risotto is on low heat.
    Dutch oven filled with risotto.
  • Mix in orange zest and enjoy!
    Zesting and orange into a pot filled with rice.

Video

Notes

Nutritional information is an estimate and for informational purposes only.
*Any type of broth can be used, but if using full sodium or no sodium, you will need to taste and adjust the amount of salt you add accordingly.
**The best way to thinly slice cauliflower is with a mandolin, but it can also be done by carefully slicing it with a sharp knife.
See above for any other substitutions and for reheating and storage tips.

Nutrition

Calories: 204kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 531mg | Potassium: 369mg | Fiber: 1g | Sugar: 5g | Vitamin A: 369IU | Vitamin C: 31mg | Calcium: 103mg | Iron: 1mg