Making a sweet risotto as dessert is a delicious way to get an inexpensive dessert on the table with very little hassle. It turns out quite similar to a rice pudding but with a smoother, softer texture. We've used blueberries in this recipe but you could use any of your favourite berries, blackberries, raspberries or strawberries would all be delicious.
Ingredients
- 150g arborio rice
- 600ml full-cream milk
- 2tbsp caster sugar
- 125g mascarpone
- Freshly grated nutmeg
For the blueberry compote:
- 300g blueberries
- 2tbsp caster sugar
- Lemon juice, optional, to taste
WEIGHT CONVERTER
Method
- Put the rice in a pan with 400ml water. Bring to the boil and simmer until the water has almost evaporated. Stir occasionally, keeping an eye on it.
- Pour in the milk, bring back to the boil, then lower theheat to a gentle simmer for 15-20 minutes, stirring often.
- Meanwhile, make the compote: Tip the blueberries into a pan, add the sugar, 3tbsp water and lemon juice, if you like. Simmer for a few minutes, until the berries burst, then until the liquid goes syrupy. Take out some of berries first to keep some whole.
- When the rice is tender and creamy, stir in the sugar, then fold in the mascarpone. Spoon into dishes and swirl the compote on top. Grate nutmeg over.
Top Tip for making Mascarpone risotto with blueberry compote swirl
To thicken the blueberry compote add a little cornflour. You can also make the compote with frozen mixed summer fruits.
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