This delicious recipe for oven-baked rhubarb and strawberry risotto is the perfect dish to bring along to a summer party, picnic or barbecue. It's equally good warm or cold from the fridge the next day. Suitable for vegans.
Why an oven baked risotto?
Quite simply baking your rhubarb and strawberry risotto 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!
Why a rhubarb and strawberry risotto?
Rhubarb and strawberries are a seriously good combination. The sweetness of the strawberries complements the tartness of the rhubarb so well - I think they're a match made in heaven.
And so it wasn't a surprise to me that this recipe for an oven-baked rhubarb and strawberry risotto turned out to be seriously delicious. So much so that Mr Sneaky Veg declared that it was one of the best things I've ever made.
This rhubarb and strawberry risotto 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.)
Is this summer risotto vegan?
Yes. This risotto is vegan because I used almond milk but you can use any milk that you prefer. 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.
Pin oven-baked rhubarb and strawberry risotto for later:
If you like this you might also like these baked arancini with tomato dipping sauce.
How to make oven-baked rhubarb and strawberry risotto
Oven-baked rhubarb and strawberry risotto
- 200 g arborio risotto rice
- 400 g tin of coconut milk
- 750 ml milk I used almond milk
- 250 g mixed rhubarb/strawberries
- 75 ml maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon crushed juniper berries
- 4 crushed cloves
- 1 vanilla pod
- Pre-heat the oven to 140°C (fan)/160°C/gas mark 3. Lightly grease a large, shallow ovenproof dish (I used coconut oil for this).
- Using a spice grinder, or a pestle and mortar, grind four cloves and 1 teaspoon crushed juniper berries to a powder. Add 1 teaspoon ground cinnamon.
- Slice 250g mixed strawberries and rhubarb and put in the bottom of the dish.
- Cover with 200g risotto rice, 750ml milk, 75ml maple syrup and the ground spices.
- Pour a 400g tin of coconut milk into a bowl and whisk until it's combined. Pour this over the rice and fruit mixture.
- Stir the lot gently. Place the vanilla pod in the centre.
- Bake in the pre-heated oven for around two hours until the rice is cooked through and the pudding has set.
- When serving, remove the vanilla pod. Delicious warm or cold.
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*Disclaimer: this is a collaborative post with Schwartz. All opinions are honest and my own.