This all depends on what time you serve it, & with which accompaniment. A generous dollop of silken Greek yoghurt or a scoop of creamy vanilla bean ice-cream. Honey ice-cream works well too. And maybe some toasted almonds.
Kind of an adult version of rice pudding….hmmmm, that opens up a whole other thought process. What if you were to pour some Bailey’s over at service time? Or Grand Marnier?
I’ve seen sweet risottos’ cooked with berries, lavender & pine nuts. With fruit, herbs & goats cheese. And with blueberries & white chocolate. Also with salted caramel & poached peaches. Chocolate risotto with strawberries…..the list is endless.
You can get a few more ideas from here…http://www.yummly.com/recipes/dessert-risotto or Jamie does a nice one here…..http://www.jamieoliver.com/recipes/rice-recipes/sweet-vanilla-risotto-with-poached-peaches-and-chocolate/
But for now Raspberry & Lime Risotto: Serves about 8p.
- 6-7 cups low fat milk
- 1/3 cup sugar
- 2 tspns. vanilla
- 2 tblspns. butter
- 1 cup Arborio rice
- zest & juice of 1-2 limes
- 250g. raspberries (frozen are fine, save a few for the top)
Heat milk, sugar & vanilla until simmering, then reduce heat to low & cover to keep warm.
Now cook rice with butter about 2 mins. stirring often. Add zest & juice, stirring until absorbed.
You can add some little lime wedges/slices if you choose & give them a last-few-minutes cooking time (we prefer them just on top as garnish.)
Remove from heat, let stand about 5 mins. then gently fold in half the berries.
Serve with extra raspberries on top, & your choice of accompaniment.