Citrus and Cinnamon Risotto
Photography by Aaron Mclean.

Sometimes a dessert only needs a couple of flavours to produce a wonderful, indulgent result – this is one of them.
Serves: 4
INGREDIENTS
⅔ cup arborio or other risotto rice
4 cups milk
½ cup caster sugar
½ teaspoon vanilla bean paste or extract
2 long strips each orange and lemon zest
1 cinnamon stick
pinch salt
METHOD
Place all of the ingredients in a medium saucepan and bring slowly to a boil.
Reduce the heat to low so the milk is just at a gentle simmer and cook uncovered for 30 minutes or until the pudding is thick and the rice is just tender. A simmer mat is perfect for this.
Stir the rice frequently to prevent it catching on the base of the saucepan.
Remove the zests and cinnamon stick and spoon into warm glasses or bowls.
Dust with a little cinnamon to serve.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.