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Roasted Rhubarb Risotto

The risotto rice makes for a really creamy pudding, the perfect foil for tangy, stewed rhubarb.

·         Serves 8

Ingredient

·         15g stem ginger, thinly sliced

·         600grhubarb(about8stalks),trimmed, cut into 3cm pieces

·         Finelygratedzestandjuice of 1 orange

·         100g caster sugar

Risotto

·         Alargeknobofbutter

·         1 bay leaf

·         100g caster sugar

·         3 cups (330g) risotto rice

·         150ml white wine

·         1L (4 cups) milk

·         1tspvanillabeanpaste

 Recipe

1.    Preheat the oven to 200°C. Combine the ginger, rhubarb, orange zest and sugar in a bowl and toss to combine. Arrange in an even layer in a 32cm baking dish, squeeze over the orange juice and roast for 30 minutes or until sticky and caramelised.

2.    Meanwhile, start making the risotto. Melt the butter in a large saucepan over medium heat. Add the bay leaf and sugar with 2 tbs water, and stir until the sugar has just dissolved.

3.    Add the rice and keep mixing for a couple of minutes, until everything is combined. Pour in the wine and stir until all the liquid has been absorbed.

4.    Gradually add them ilk in asteady stream, stirring constantly, until all of the liquid has been absorbed and the rice is cooked but still has a slight bite. (If you want at hinnerrisot to, more like a rice pudding, cook it for a little longer with an extra 200–300ml milk.) Stir through the vanilla.

5.    Serve risotto immediately, topped with rhubarb and drizzled with syrup.

Roasted Rhubarb Risotto
Roasted Rhubarb Risotto

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