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
