Citrus and Cinnamon Risotto

, from Issue #68. September, 2016
Photography by Aaron Mclean.
Citrus and Cinnamon Risotto

Sometimes a dessert only needs a couple of flavours to produce a wonderful, indulgent result – this is one of them. 

Serves: 4


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


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.