Every week or so Angela rings me to ask for this recipe. Tonight she wrote it down but just in case she misplaces it I thought I'd add it to the blog. It's a nice dessert either on its own or with stewed fruit.
3 1/2 cups milk
6 pieces lemon rind (we omit this and add a teaspoon vanilla)
2 tablespoons butter
1 cup aborio or carnaroli rice
1/3 cup sugar
Preheat the oven to 190C (375F). Heat the milk and butter to hot but not boiling. Place the rice, sugar and milk mixture into a shallow heat proof dish and cover tightly with a lid or aluminium foil. Bake the risotto for 30 minutes.
Remove from the oven and stir for 2 minutes. Remove lemon rind if used. The risotto should be creamy and a little soupy.
To serve, spoon the rice in to bowls. Lovely for breakfas with yoghurt or serve for brunch or dessert with cream. Serves 4 - 6
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