Moroccon Risotto

    35 minutes

    After making a Moroccan lamb dish I went to make the couscous side only to find I didn't have any, I used the same ingredients in a risotto and it was that good I am sharing.


    4 people made this

    Serves: 6 

    • 2 cups chicken stock
    • 1/4 cup extra virgin olive oil
    • 1 onion, diced
    • 1 cup arborio rice
    • 1/2 cup dried apricots, diced
    • 1/3 cup sultanas
    • 3 tablespoons orange juice
    • 1/4 teaspoon cumin
    • 1/4 teaspoon cinnamon
    • freshly ground black pepper, to taste

    Preparation:35min  ›  Ready in:35min 

    1. Heat the chicken stock in a saucepan then put aside.
    2. In a large saucepan add the oil and gently cook the onion, taking care not to brown, when soft add the rice and stir until the oil is absorbed. Add half the apricots and sultanas.
    3. Sowly add the stock, half a cup at a time until it is all absorbed and the rice is soft and easily bitten through. Add more stock or water if required to get to this stage.
    4. Add the remaining apricots and sultanas along with the orange juice, cumin, cinnamon and pepper. Stir through and serve.

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