Recipe courtesy of Gale Gand

Toasted Pecan Risotto

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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1 tablespoon unsalted butter

1/4 cup chopped pecans

1 cup Arborio rice, rinsed

1 cup water

1 3/4 cup milk

1/2 cup raisins

1/2 orange, zested

2 tablespoons sugar

1 teaspoon vanilla extract

3/4 cup heavy cream, whipped


  1. In a saute pan, melt the butter and saute the pecans lightly. Add the rinsed rice and stir to coat. Add the water and cook on medium heat until absorbed. Add the milk and continue cooking until tender. 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.