Friday, October 13, 2006

Recipe - Vanilla & Almond Risotto with Baked Fruits

I’ll start by talking about next month; I’ll be looking at barbequing as promised last month and look at some simple ways to make a barbeque more interesting without too much extra work.
So this month it leaves me thinking about desserts, we haven’t done a dessert yet so here goes.
Healthy desserts!
“That” as my old Head Chef would say “is not possible”.
I think it is easy if you look at the wide range of fruits, dairy alternatives and other ingredients available to us in the shops and specialist markets now.
This recipe is really rice pudding but cooked on top of the stove like risotto, you can vary the fruits used and use just berries, just plums or a complete mixture. You can also use lemongrass to infuse with the milk and not vanilla and serve with mango for a more tropical finish, just omit the almond. You may require a little more or a little less liquid as the type of rice can vary in its absorption.
Please bear in mind that although this is for four people you will probably want to make more, trust me on this!
Ingredients – Serves 4
200g Pudding Rice or Risotto Rice (Arborio/Carneroli)
600ml Soya or Almond Milk
120g Ground Almonds
1 Vanilla Pod
1-2 tbsp Honey
2 Peaches
1 Small Punnet of Raspberries
4 Large Plums
Begin by infusing your milk, split the vanilla pod lengthways and scrape out all of the seeds into a pan with the milk and the split pod. Bring to the boil and leave to infuse for 30 minutes.
While the milk is infusing preheat your oven to 180 C and halve the peaches and plums and remove the stones, slice them into quarters.
Place 200ml of the milk in a pan and add the rice, cook over a low-medium heat stirring occasionally until most of the liquid is absorbed. Now add another 200ml and repeat and finally the last 200ml plus the Ground Almonds.
Continue until the rice is cooked, about 25-30 minutes in total.
If you need more liquid then add a little water.
Stir in the honey to taste, take off the stove and mix in the raspberries, cover and leave.
Place your Peaches and Plums on a tray and bake for 8-12 minutes until softened.
Spoon some of the rice pudding into a bowl and then top with the fruits – fabulous stuff – and no sugar, butter or cream in sight!

If you have any questions or suggestions then please do not hesitate to contact Graeme or Greg, they can pass any comments directly to me and I will respond as quickly as possible.

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