Desert Risotto With Baked Plums

There’s always room for a dessert risotto. September brings juicy ripe plums, so a baked plum risotto feels impossible to miss. Let’s try!

The recipe …

Baking the plums

Preheat the oven to 210C with ventilation.

Halve the plums by hand and remove the stones.

Toss them in a bowl with 1 teaspoon of honey and a pinch of cinnamon.

Spread on a baking tray, lined with parchment paper and bake for 20 - 25 minutes until soft but still juicy.

Preparing the risotto

Heat one ladle of rice drink (or milk) in a thick-bottomed casserole. You’ll need about 450 ml of hot liquid for 100 grams of rice.

Add the rice and stir until it absorbs the liquid. Continue adding the hot liquid ladle by ladle, stirring frequently and letting the risotto absorb it each time.

Cook 25-30 minutes until creamy and tender.

About 5 minutes before the end, stir in half the baked plums, lemon juice and zest. Mix well and bring back to a gentle simmer.

Optionally, stir in 1 teaspoon of peanut butter for a nutty depth. Turn off the heat, cover, and let it rest about 5 minutes.

Assembling the dish

Spoon the risotto onto serving plates.

Top with the remaining baked plums,

Finish with a drizzle of honey and a dusting of cinnamon.

Enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !

• Arborio rice (or Carnaroli)- 100 grams

• Organic Rice drink (or milk) - 500 ml

• Plums - 500 g

• Honey - 2 teaspoons

• Peanut butter - 1 teaspoon (optional)

• Lemons - juice and zest from 1/2 lemon

• Cinnamon - a pinch