Yum, yum, yum. This quick and easy dessert-style risotto is a fun treat in summer. Delicious with peaches, we've tried it with fresh mangos, too, and it's also been a hit. You can use fresh or canned peaches. Enjoy!
Melt in a medium saucepan over medium-low to medium heat:
2 Tbsp butter
Add and cook 1-2 minutes:
1 cup Arborio risotto rice
(You'll want to add 3-4 cups of milk over the cooking. You can either add it all at once, or add it slowly over time as the risotto thickens and cooks.)
Add to the pot:
3-4 cups milk (either all at once, or add a cup now, and more over time)
zest of one orange
juice of one orange
2 Tbsp sugar
1 tsp vanilla bean paste
1 tsp cinnamon
Cook over medium-low to medium heat. Stir regularly, every couple minutes, to avoid any sticking to the pot. If you're adding the milk slowly, once the milk has been mostly absorbed by the risotto, then add another 1/2 - 1 cup of milk, until you've added 3-4 cups.
You can make risotto thicker or thinner depending on your preference. I find this risotto needs a good 25-30 minutes to cook and thicken in order for the risotto to be nice and softened.
Remove from heat and add:
1/3 - 1/2 cup high quality white chocolate chips (optional, but adds a nice flavor for dessert)
Serve risotto warm with fresh or canned sliced peaches or sliced, fresh mango.
Leftover risotto can be stored in the refrigerator. You can reheat leftovers and serve with sliced peaches or mango. Enjoy!
Sweet Risotto with Peaches, ready to eat!
Peach slices on top of freshly made sweet risotto
Sweet Risotto with Sliced Peaches (Gluten Free)
Based on a Jamie Oliver Recipe for Vanilla Peach RisottoMelt in a medium saucepan over medium-low to medium heat:
2 Tbsp butter
Add and cook 1-2 minutes:
1 cup Arborio risotto rice
(You'll want to add 3-4 cups of milk over the cooking. You can either add it all at once, or add it slowly over time as the risotto thickens and cooks.)
Add to the pot:
3-4 cups milk (either all at once, or add a cup now, and more over time)
zest of one orange
juice of one orange
2 Tbsp sugar
1 tsp vanilla bean paste
1 tsp cinnamon
Cook over medium-low to medium heat. Stir regularly, every couple minutes, to avoid any sticking to the pot. If you're adding the milk slowly, once the milk has been mostly absorbed by the risotto, then add another 1/2 - 1 cup of milk, until you've added 3-4 cups.
You can make risotto thicker or thinner depending on your preference. I find this risotto needs a good 25-30 minutes to cook and thicken in order for the risotto to be nice and softened.
Remove from heat and add:
1/3 - 1/2 cup high quality white chocolate chips (optional, but adds a nice flavor for dessert)
Serve risotto warm with fresh or canned sliced peaches or sliced, fresh mango.
These were a hit with my kids. Yum!
Leftover risotto can be stored in the refrigerator. You can reheat leftovers and serve with sliced peaches or mango. Enjoy!
