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strawberry and rhubarb oven baked risotto

Oven-baked rhubarb and strawberry risotto

Mandy Mazliah
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine British
Servings 8


  • 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.
Keyword strawberry risotto
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