Mushroom and Herb Risotto with Blood Orange

Name: Mushroom and Herb Risotto with Blood Orange
Ingredients: 2–3 tablespoons Graza “Sizzle” extra-virgin olive oil; 1 shallot, finely chopped; 1 cup mushrooms, sliced; 300g arborio rice; 1 cup dry white wine such as Chardonnay or Pinot Grigio; 2¼ cups water; 2 packets Bare Bones Instant Beverage Mix: Chicken; Sour cream or parmesan, to serve; Chopped pistachios, to serve; Handful hand-torn mint or sage, to garnish (we prefer to use sage, but if you can’t get your hands on some mint also works) **; 2 blood oranges, peeled and diced (removing seeds as needed); 1 tablespoon Graza “Drizzle” extra-virgin olive oil; ¾ teaspoon sugar; ½ teaspoon smoked paprika; 3 sage leaves, finely chopped

www.barebonesbroth.com

This easy risotto recipe is all about balance. The mushroom, citrus, and herbs are woody and bright—a perfect complement to the creaminess of the risotto.

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Ingredients

2–3 tablespoons Graza “Sizzle” extra-virgin olive oil
1 shallot, finely chopped
1 cup mushrooms, sliced
300g arborio rice
1 cup dry white wine such as Chardonnay or Pinot Grigio
2¼ cups water
2 packets Bare Bones Instant Beverage Mix: Chicken
Sour cream or parmesan, to serve
Chopped pistachios, to serve
Handful hand-torn mint or sage, to garnish (we prefer to use sage, but if you can’t get your hands on some mint also works) **
2 blood oranges, peeled and diced (removing seeds as needed)
1 tablespoon Graza “Drizzle” extra-virgin olive oil
¾ teaspoon sugar
½ teaspoon smoked paprika
3 sage leaves, finely chopped