Sweet risotto makes a delicious dessert with a fun twist. This recipe uses condensed milk, butter and sugar for a luxurious treat. The addition of the zingy clementines makes sure it’s not too rich and balances out the creamy rice. It makes a quick and easy dessert when you only have a few store cupboard ingredients in the house.
- 600ml milk
- 2tbsp caster sugar
- 1 large knob of butter
- 175g risotto rice
- About 200ml condensed or evaporated milk or cream
- 6 clementines
- 100g granulated sugar
- 2tbsp Grand Marnier or brandy
To prepare the clementines, cut the peel and pith from the fruits. Strip away the pith and cut the peel into fine strands from 2 of the clementines. Set aside the rest for the risotto.
Put the sugar and 4tbsp water in a pan and heat gently, stirring until the sugar dissolves. Bring to the boil, then simmer hard over a medium heat for a few minutes without stirring, until the syrup turns a deep amber. Take off the heat and dip the base of the pan briefly in cold water to stop the cooking.
Stir in 4tbsp water, the Grand Marnier and strands of peel and simmer gently for 10-15 minutes until the peel is tender. Add the whole clementines and cook for 2 minutes, turn them and cook for another 2 minutes. Take out with a slotted spoon to a serving bowl. Pour over the syrup.
To make the risotto, bring the milk to the boil with the pared rind from 2 clementines and the sugar. Simmer for 10 minutes. Melt the butter in a pan, add the rice and stir-fry for 2 minutes. Pour in the flavoured milk, simmer for 20-30 minutes, stirring occasionally.
Set aside for 5 minutes, then stir in the condensed milk. Take out parings if you like.
Spoon the risotto into dishes and top each with a whole clementine and a puddle of syrup.
Top tip for making Caramelised clementine risotto
You can use half a 397g can of condensed milk in this recipe. And oranges can be used instead of clementines, segmenting them if they’re large.