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Spanish Risotto

  • 12/05/2010
  • 4
  • 40 min

Risotto prepared with these aromatic spices that complement each other is simply delicious. It is a perfect light yet a complete meal suitable for any season.


  • 2 tbsp olive oil
  • 130 g onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500 g chicken breast, cubed
  • 2 tsp mild paprika powder
  • 1/2 tsp chilli powder
  • 1 tsp curcuma powder
  • 1 pinch saffron
  • 1 cube Vegeta Vegetable stock
  • 1 tsp grated orange rind
  • 300 g Arborio rice
  • 1/2 cup white wine
  • 800 ml water
  • 2 tbsp parsley, chopped
  • 1 pinch black pepper
  • 1 orange (juice)
  • 2 tbsp spring onion, chopped


  1. 1.
    Heat oil in heavy-based pan. Fry the onion briefly, add garlic and chicken and braise for few minutes.
  2. 2.
    Add paprika, chilli, curcuma, saffron, Vegeta Vegetable stock cube, orange rind and rice.
  3. 3.
    Cover with wine and cook covered on low heat, often stirring and gradually adding water.
  4. 4.
    At the end add parsley, pepper and orange juice. Once the rice is cooked, remove the pan from the heat.


Sprinkle with spring onion and serve.


Risotto must have enough liquid so it is not dry and the rice should not be too soft or overcooked.