Oven-baked rhubarb and strawberry risotto
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.
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.
Tried this recipe?Let us know how it was!