Recipe: Strawberry Oven-Baked Risotto With Buttermilk
June 6, 2013 | By:
No standing over the stove stirring with this risotto recipe: simply bake in the oven and, hey presto, a delicious creamy pudding. Use Sweet Eve strawberries if you can find them. Otherwise any sweet, juicy British strawberry works fine

Sweet Eve Strawberry Risotto-Pam Lloyd PR-200x200Serves 4

250g Sweet Eve or British strawberries

1 litre buttermilk or plain milk with the juice of 1 lemon mixed in

100g soft brown, unrefined, cane sugar

Zest of 1 unwaxed lemon

200g Arborio or Carnaroli risotto rice

1 cinnamon stick

250ml fresh cream, for serving

Unsalted butter for the roasting tin

1.      Pre-heat the oven to 180°C/350 °F/Gas4. Generously butter a small roasting or ovenproof glass dish.

2.      Hull the strawberries and cut into small pieces, place in a bowl and keep to one side.

3.      Place the buttermilk, sugar and the lemon zest in a bowl and mix well.

4.      Scatter the risotto rice and strawberry pieces evenly across the buttered roasting tray. Break the cinnamon stick in two pieces and place apart in the tin. Pour the buttermilk, sugar and lemon mixture evenly into the roasting tin.

5.      Bake the risotto in the pre-heated oven for around 30 minutes, or until the rice grains are very soft, and the top is crisp and browned. If the rice starts to darken too much, cover with a piece of foil.

6.      When ready, remove the roasting tin from the oven and set aside for five minutes to cool slightly. Serve with double cream.