Strawberry oven-baked risotto with buttermilk

Strawberry oven-baked risotto with buttermilk

Strawberry oven-baked risotto with buttermilk
 
Author:
Serves: 4
Ingredients
  • unsalted butter to grease
  • 250g strawberries
  • 1 litre buttermilk
  • 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
Method
  1. Preheat oven to 180C/Gas 4.
  2. Butter a small roasting tin or Pyrex dish.
  3. Hull strawberries, chop and set aside.
  4. Combine buttermilk, sugar and lemon zest in a bowl.
  5. Scatter rice and strawberry pieces evenly across the buttered tin/dish.
  6. Break the cinnamon stick into two and place, set apart, in the tin.
  7. Pour the milky liquid evenly over.
  8. Bake for 30 mins, until the rice is soft and the top browned (Cover with foil if it browns too fast).
  9. When ready, remove from the oven and rest for 5 mins.
  10. Serve with double cream.
 

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