Vanilla Risotto
A contemporary twist on traditional rice pudding, but just as comforting.
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Prep: Cook: |
6 mins 40 mins |
|
| Serves: | 4 |
| Ingredients |
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| 1 litre carton soya milk |
| 1 vanilla pod, split |
| 1 large orange, zest and juice |
| 3 tbsp runny honey |
| 175g (6oz) arborio or risotto rice |
| 4 small, ripe nectarines |
| 50g (1 3/4 oz) pistachios, shelled |
directions
Scrape the seeds out of the vanilla pod. Pour the soya milk into a pan and add the vanilla pod and seeds. Bring to the boil and remove from heat. Place the orange zest, juice and 2 tablespoons of the honey into a pan and stir for 1 minute. Add the rice and stir until coated in the orange mixture. Add the hot vanilla-infused soya milk, a ladle at a time gradually, stirring until all the liquid is added and absorbed and the rice tender. This will take about 25-30 minutes. Heat a frying pan until really hot. Brush the nectarine halves, cut-side, with a little honey. Place cut-side down into the pan and cook for 3-4 minutes on each side. Serve in individual serving bowls, top with nectarines, scatter over the pistachios and finish with a drizzle of honey.
