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Spiced Fruit Risotto


With Peter Gordon

Spiced Fruit Risotto

Ingredients
150g risotto rice
60g unsalted butter
1/2 vanilla bean, split lengthways
2 green cardamom, squashed slightly with the side of a knife
1 stick of cinnamon
2 cloves
100g mascarpone
6 tablespoons icing sugar
2 feijoas, peeled and sliced
2 passionfruit, pulped
100g blueberries

Method
Rinse the rice well in a sieve under warm running water.
Place in a medium sized pot with 625ml hot water, the butter and vanilla.
Pound the spices and add to the rice.
Bring to the boil then simmer for 15 minutes with the lid on.
Check to see if the rice is cooked, and when it's almost ready mix in the mascarpone and sugar then stir in the fruit.
Put the lid back on, take off the heat and leave for 5 minutes in a warm place.
Gently stir again and serve.
This is lovely served with extra fruit scattered on top.

(Broadcast: 6 June 2012)


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