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Red Grapefruit Risotto with Red Onions and Thyme

Recipe photo courtesy of James Baigrie

Added to risotto, vibrant red grapefruit imparts a subtle color and zesty taste.

Source: Martha Stewart Living, February 2004



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How would you rate this recipe?
  • liz_alchemist
    1 APR, 2011
    This was a decent risotto, but I was expecting much more for the amount of work it took. The juicy bits of grapefruit were a nice addition, but the only grapefruit flavor that seemed to pervade the rice was bitterness. Also, I feel like any risotto needs far more Parmesan. Be sure to season with salt along the way (the recipe doesn't remind you to); I didn't, and I could tell it needed more salt. Maybe next time I'll just add grapefruit segments to my usual risotto recipe.

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