Strawberry Oven Baked Risotto with Buttermilk

Treat yourself and the family with this delicious Sweet Eve Strawberry Oven Baked Risotto with Buttermilk recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 15minutes 40minutes
Servings Prep Time
4people 15minutes
Cook Time
40minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Pre-heat the oven to 180┬░C. Butter a small roasting tin, or small apple crumble pyrex dish.
  2. Hull the strawberries and cut them into small pieces. Place them in a small bowl and set aside.
  3. Combine the buttermilk, the sugar and the lemon zest in a bowl and mix well. Scatter the risotto rice and strawberry pieces evenly across the buttered roasting tray. Break the cinnamon stick in two pieces and place them, set apart, in the tin. Pour the milky liquid evenly throughout the roasting tin.
  4. Bake the risotto in the pre-heated oven for around 30 minutes, or until the rice grains are very soft, and the top of the risotto is crisp and browned. You may need to cover the top of the rice pudding with aluminium foil to stop it from darkening too much.
  5. When ready, remove the roasting tin from the oven and set the rice pudding aside for 5 minutes to cool slightly, before serving with double cream.