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
Ingredients
- 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
Instructions
- 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.
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
*Disclaimer: this is a collaborative post with Schwartz. All opinions are honest and my own.
Janice
What an unusual recipe, although I guess that rice pudding is a kind of oven baked risotto. As I have lots of rhubarb I can see this being on my menu.
Mandy Mazliah
Thanks Janice - hope you enjoy it!
Sarah James @ Tales From The Kitchen Shed
I love the idea of a rhubarb risotto Mandy & I bet it is as delicious cold the next day. A fab recipe, thanks for sharing x
Mandy Mazliah
Thanks Sarah, I think it might even be better the next day!
Kirsty Hijacked By Twins
Oooh I have a lot of rhubarb in the garden and this sounds so good! Thank you for sharing with #CookBlogShare x
Mandy Mazliah
It really was amazing!
Intolerant Gourmand
Wow, this sounds so yummy! I would never have thought of making a sweet version of a risotto, what a clever idea! I'll definitely be trying this out as it's easy to adapt to be safe for the little dude! x #cookblogshare
Mandy Mazliah
I'd love to know what you think if you do adapt it!
Honest Mum
How original. I adore rhubhard and have never had a sweet risotto so need to try this. Yum
Mandy Mazliah
Thanks Vicky, hope you like it!