Strawberry oven-baked risotto recipe

  • Serves 6
  • 15 mins to prepare and 40 mins to cook
  • 341 calories / serving
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Preheat the oven to gas 2, 150°C, fan 140°C. Butter a 25 x 18cm (10 x 7in) baking or Pyrex dish.

Add the rice to the dish and pour in 75g (3oz) of the sugar, the grated lemon zest, cinnamon, milk and buttermilk. Stir to combine. Place in the centre of the oven and back for 1½-2 hours, until golden with a slight wobble whn shaken gently.

While the rice pudding is in the oven, chop the strawberries in to quarters and place in a bowl. Gently stir in the remaining sugar and set aside. The strawberries will release their juices into the sugar, creating a delicious sauce to go with the pudding.

Serve the pudding with the strawberries and a dash of cream.

Tip If you can’t get hold of buttermilk, mix a good squeeze of lemon juice into the same quantity of ordinary milk.

*Inspired by Charlie M. featured in the Realfood Cookbook

  • Ingredients

  • 25g (1oz) unsalted butter, for greasing
  • 200g (7oz) Arborio rice, well rinsed and drained
  • 100g (3½oz) caster sugar
  • grated zest of 1 unwaxed lemon
  • ¼tsp ground cinnamon
  • 750ml (1¼pt) full-cream milk
  • 500ml (17fl oz) buttermilk
  • 250g (8oz) strawberries
  • 250ml (8fl oz) cream, to serve
  • Energy 1440kj 341kcal 17%
  • Fat 9g 13%
  • Saturates 6g 28%
  • Sugars 30g 33%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 58.6g Protein 9.5g Fibre 1.5g


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