- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Garnish:
Method
In small saucepan, combine rice and 1 1⁄2 cups water; bring to boil. Cook for 10 minutes; drain and refrigerate until cooled.
Meanwhile, in small skillet, melt 1 tbsp butter over medium heat; cook pear, stirring, until golden, about 4 minutes. Stir in maple syrup and salt; cook until pear is caramelized, about 1 minute. Set aside.
In large skillet, combine cooled rice, milk, remaining butter, honey, vanilla and nutmeg; cook over medium heat, stirring often, until rice is tender but firm, about 20 minutes. Stir in white chocolate, pear liqueur and lemon zest; cook, stirring, until chocolate is melted. Divide among 4 bowls; top with caramelized pear.
Garnish
Sprinkle with lemon zest and almonds. Drizzle with maple syrup.
Test Kitchen Tip: This dessert risotto can be prepared in advance and served cold. As soon as it’s prepared, divide it among serving bowls, cover and refrigerate. Garnish when ready to serve.
Nutritional facts PER SERVING: about
- Iron 0.5 mg
- Fibre 1 g
- Sodium 115 mg
- Sugars 48 g
- Protein 7 g
- Calories 455
- Total fat 17 g
- Cholesterol 30 mg
- Saturated fat 10 g
- Total carbohydrate 65 g
