Donna Hay's Sweet Lemon Risotto
A community recipe by sparklesNot tested or verified by Nigella.com
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Pre-heat the oven to 190 C (375 F) Place the milk, lemon rind and butter in a saucepan over medium heat for 5 minutes or until the milk is hot but not boiling. Place the rice, sugar and milk mixture in a shallow heatproof dish and cover tightly with a lid or aluminium foil.. Bake the risotto for 30 minutes. Remove the risotto from the oven and stir for two minutes, then remove the lemon rind. The risotto should be creamy and a little soupy. To serve, spoon the rice into serving bowls and garish with the lemon rind if you wish. CHEATS WAY TO COOK (Sparkle's Breakfast way) Put everything in heatproof dish stir well and cover tightly with a lid or aluminium foil. Bake for 45 minutes, leave sit in oven (which is turned off, but door closed) for about 1/2 hour before serve (or overnight) . Please note it will not be as soupy and normally has a more-crunchy topping the Donna Hay's way.
Introduction
This recipe comes from "Donna Hay's Off the Shelf. Cooking from the pantry" cook book.
This risotto makes a great breakfast with yogurt, or serve for brunch or dessert.
Ingredients
Serves: 1
- 3½ cups milk
- 6 slices lemon peel
- 2 tablespoons butter
- 1 cup arborio rice
- ⅓ cup sugar
Method
Donna Hay's Sweet Lemon Risotto is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Lamont72 on 1st July 2016
Show more commentsI followed Donna's version precisely and it was very disappointing. Way too much milk and rice still hard.