white chocolate risotto
Preparation time 10 minutes, Cooking time 25 minutes
25 g (1 oz) unsalted butter
1 vanilla pod, split in half lengthways
250 g (8 oz) risotto rice
4 tablespoons caster sugar
75 ml (3 fl oz) white wine
750 ml (1¼ pints) milk
75 g (3 oz) gluten-free white chocolate, grated
6 peaches, halved and stoned
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.
For quick peach & rice dessert, divide a drained 400 g (13 oz) can peaches in juice between 6 ramekins, then top with a 400 g (13 oz) 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
|white chocolate risotto|