Oven-baked strawberry and rhubarb risotto


This recipe for an oven-baked strawberry and rhubarb risotto is seriously delicious. It might even be one of the best things I've ever made - my husband certainly thought so. It is a fantastic summer dessert that tastes just as amazing the next day eaten straight from the fridge with a spoon. I might have done this while hiding behind the fridge door so the kids didn't see me.

Baking it in the oven, rather than cooking it on the stove top, means no wrist-straining stirring to be done. Prepare your fruit, throw in the other ingredients, leave it in the oven for two hours and you're done!  I made this vegan by using almond milk but if you prefer you could use dairy milk - I haven't tested this but I'm pretty confident it would work ok. It's also free from refined sugar.

The sweet risotto is spiced with Schwartz ground cinnamon, juniper berries, cloves and a vanilla pod and the flavours are just gorgeous. I was really impressed with the quality of the Schwartz spices - the smells as I undid the lids were divine. I didn't know much about what to use juniper berries for - apart from gin of course - but it turns out that they are used for flavouring sweet dishes and cakes, as well as many meat dishes.


Here's how to make it:

200g arborio risotto rice
400g tin of coconut milk
750ml milk (I used almond milk)
250g mixed rhubarb/strawberries
75ml maple syrup or honey
1 tsp ground cinnamon
1 tsp crushed juniper berries
4 crushed cloves
1 vanilla pod

1. Pre-heat the oven to 150°C. Lightly grease a large, shallow ovenproof dish (I used coconut oil for this).

2. Using a spice grinder, or a pestle and mortar, grind the cloves and the juniper berries to a powder.

3. Slice the strawberries and rhubarb and put in the bottom of the dish. 

4. Cover with the rice, milk, maple syrup or honey and the ground spices.

5. Pour the coconut milk into a bowl and whisk until it's combined. Pour this over the rice and fruit mixture.

6. Stir the lot gently. Place the vanilla pod in the centre.

7. Bake in the pre-heated oven for around 2 hours until the rice is cooked through and the pudding has set.

8. When serving, remove the vanilla pod.

Delicious warm or cold.

Strawberry and rhubarb oven-baked vegan risotto - perfect for a summer dessert - free from refined sugar

If you like this please sign up to my newsletter to find out when new recipes are published.

Disclaimer: this is a collaborative post with Schwartz. All opinions are honest and my own.

I am entering this post into the following blog linkys:

Tasty Tuesdays on HonestMum.com