Vanilla Risotto

Simon Rimmer presents an Italian version of rice pudding, flavoured with vanilla and served with roasted rhubarb
By Simon Rimmer
Vanilla Risotto
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the rhubarb

  • 450 g rhubarb
  • 200 ml orange juice, freshly squeezed
  • 125 g sugar
  • 2 star anise
  • 1 cinnamon stick, broken in half
  • 1 vanilla pod

For the risotto

  • 350 ml milk
  • 350 ml double cream
  • 100 g caster sugar
  • 2 vanilla pods
  • 50 g unsalted butter
  • 350 g arborio risotto rice
  • 1 tbsp mascarpone
  • 2 tbsp demerara sugar


1. For the rhubarb: preheat the oven to 200C/gas 6.

2. Cut the rhubarb into 5cm pieces and lay in a 25cm square oven-proof dish.

3. In a saucepan, heat the orange juice, sugar, star anise, cinnamon and vanilla and cook until it thickens to a syrup. Pour this over the rhubarb. Bake in the oven for 15-20 minutes.

4.For the risotto: heat the milk, cream, caster sugar and vanilla in a pan to scalding point. In a separate pan, melt the butter, then add rice and cook for 3-4 minutes. Add a ladleful of the milk mixture and stir over the heat until the liquid has been absorbed. Continue adding the milk, a ladle at a time, and cook until all the liquid is used, or the rice is cooked but still with a little bite. Finally stir through the mascarpone.

5. Divide the rice into individual ramekins, sprinkle with Demerara sugar and brown under a hot grill or with a blowtorch.

6. Serve with a spoonful of the rhubarb.

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