Nutty Cinnamon Risotto

prep 5 mins cook 25 mins
  • 50 g (2 oz) pecan nuts
  • 50 g (2 oz) hazelnuts
  • 50 g (2 oz) butter
  • 125 g (4 oz) risotto rice
  • 5 teaspoons soft brown sugar
  • 1 teaspoon ground cinnamon
  • 600 ml (1 pint) hot milk

Heat a frying pan over a medium heat and dry-fry the nuts until golden. Remove and set aside.

Melt the butter in a medium saucepan, add the rice and cook, stirring, for 1 minute.

Stir 4 teaspoons of the sugar and the cinnamon into the hot milk, then start adding the milk to the rice, adding a little more once each addition has been absorbed. This should take about 20 minutes, when the rice should be soft but still with a little bite.

Spoon the risotto into serving bowls.

Blitz the nuts in a food processor with the remaining teaspoon of sugar, then sprinkle the mix over the top of risotto. Serve immediately.

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