White Chocolate Risotto
Ingrediënten
- 25 g unsalted butter
- 1 vanilla pod split in half lengthways
- 250 g risotto rice
- 4 tablespoons caster sugar
- 75 ml white wine
- 750 ml milk
- 75 g gluten-free white chocolate grated
- 6 peaches halved and stoned
Instructies
- Melt the butter in a heavy-based saucepan.
- Scrape in the seeds from the vanilla pod and cook, stirring, for a few minutes.
- Stir in the rice and 2 tablespoons of the sugar and mix well.
- Pour in the wine, bring to the boil and cook, stirring constantly, until the liquid has been absorbed.
- Add a little of the milk and gently simmer, stirring, until the milk has been absorbed.
- Continue to add the milk until the rice is soft but still holds its shape.
- Remove the pan from the heat and stir in the grated chocolate, then cover and leave to stand.
- Meanwhile, sprinkle the cut halves of the peaches with the remaining sugar and cook under a preheated grill until golden and bubbling.
- Spoon the risotto into 6 serving bowls and top each with 2 grilled peach halves.
Notes / Tips / Wine Advice:
For quick peach & rice dessert,
divide a drained 400 g can peaches in juice between 6 ramekins, then top with a 400 g can rice pudding. Sprinkle each one with ½ tablespoon demerara sugar and cook under a preheated grill until bubbling. Leave to cool before serving.Calories per serving 157
Nutritional Information
Calories: 410 kcal
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