Vanilla and Peaches Risotto

Tuesday 15th May 2018

Vanilla and Peaches Risotto

Serves: 6

Preparation time: 30 minutes


2 Peaches

6 tablespoons Caster sugar

½ Stick Cinnamon

1 Orange, zest and juice

3 tablespoons Butter

2 Vanilla Pods

325 g Risotto Rice

1 wineglass White Wine

1 liter full fat Milk

100g White Chocolate, grated

100 g Dark Chocolate

1 handful Fresh Mint

Method of Preparation

Combine in a pan the peaches, half of the sugar, vanilla, orange juice and orange zest.

Bring to boil for 15 minutes over medium heat

In a thick-bottomed pan, melt the butter than add the rice and stir.

Pour over the glass of wine and sugar and wait till it has almost cooked away. Now add the milk little by little for 20 minutes.

Add the white chocolate and mix.

 Serve the rice in a plate with a cube of dark chocolate in the middle.         

Top with the peaches and syrup.                                                           

Decorate with a couple of mint leaves  

By Sarah Menassa

Music Credits:

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