Citrus Risotto

I noticed this recipe and I was intrigued by it. And I happened to have all ingredients on hand (except the mascarpone, which I replaced with whipping cream).

It was good, with a clear but not overwhelming citrus flavor. It looks pretty too, with those flecks of pink grapefruit.

The preparation technique was easy with the lime but trickier with the (thicker-skinned) grapefruit. Still, the preparation of the whole thing was not difficult. You do need to stay around while it cooks, though.

I served this with a lamb stir-fry but I am sure it would be really excellent with white fish and/or the suggested shrimp.

I really wasn't sure what to expect with this risotto and the flavor was certainly kind of unusual ... but NOT in a bad way. I followed the recipe as written ... right up to the point where I forgot the mascarpone. We liked it just fine without it -- but I will probably make this again to see what difference the addition of mascarpone makes.

Because there is currently a citrus glut in my kitchen, I served this with a baked salmon with citrus vinaigrette from Fine Cooking and the two dishes meshed well.

Still had a bunch of clementines to use us, so made a salad with romaine, clementine sections, and sliced avocado. Used -- again -- the Honey Vinaigrette from Ad Hoc at Home. It could have been citrus overkill, but we polished off every bit.

I liked that this recipe is easily halved to serve two people.