Recipe courtesy of Gale Gand

Toasted Pecan Risotto

Save Recipe
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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

Directions

  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.
Cherries Jubilee French Toast
PREMIUM
27m Easy 99%
CLASS
Baked Cauliflower and Rice Risotto
PREMIUM
25m Easy 100%
CLASS
American Macaroni Salad
PREMIUM
18m Easy 98%
CLASS
Summer Squash and Tomato Risotto
PREMIUM
23m Advanced 94%
CLASS