Vanilla Risotto With Grilled Nectarines |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
just yum... Ingredients:
1 liter soya milk |
1 vanilla pod, split |
1 large orange, juice and zest of |
3 tablespoons runny honey |
175 g risotto rice |
4 ripe nectarines |
50 g unsalted shelled pistachios |
Directions:
1. Scrape seeds ou of the vanilla pod and add both seeds and pod to the milk. Bring to boil and remove from heat.
2. Put the orange zest, juice and 2 tbsp of the honey into a pan and heat for 1 minute. Add rice and stir to coat.
3. Add the milk to the rice mix a ladle at a time until all the milk has been used up. Stir constantly while doig so, it will take about 30 minutes.
4. Heat a frying pan to very hot. Cut the nectarines an half and brush cut side with the honey.
5. Place cut side down in pan and cook for 3 - 4 mins each side. Serve the risotto topped with the nectarines, nuts and a drizzle of honey.
|
|