January 10, 2013 § Leave a comment
I’ve had a ton of citrus around the house lately. I got a bag of grapefruits as a holiday gift, impulse purchased a bag of tangerines that I couldn’t possibly finish myself, and my boyfriend has been on a lemon-orange juice kick lately. All this citrus reminded me of a risotto I made a few years back for my mom’s birthday, and I figured I might as well embrace the citrus trend while it lasted!
I understand, you might be skeptical about grapefruit risotto, but this recipe is lovely. The grapefruit and lemon give the risotto a light and fresh quality , and the avocado complements the citrus perfectly. I ate it as a main course, but it would also make a nice side dish.
One important note before you get going: taste your grapefruit before you add it to the risotto. I made this risotto twice this week because I failed to taste my grapefruit first. The grapefruits I used in the first batch happened to be extremely bitter, and the resulting risotto was unsalvagable. A normal amount of bitterness is fine, but if you wouldn’t eat your grapefruit raw, don’t put in the risotto! Just take a tiny taste fruit as you are removing it from the pulp, and hopefully you can avoid this predicament! « Read the rest of this entry »