Sweet Orange Risotto with Strawberries

If you like rice pudding then you will love this sweet risotto flavored with orange zest and juice, then topped off with fresh sliced strawberries.

The fourth Monday of the month is always Secret Recipe Club posting day for me and I look forward to it every month. It’s fun digging through new and familiar bloggers’ recipes and secretly picking one out to make and share. I’ve lost track of how many years I’ve been a part of this group but I’ve definitely been in long enough to start being paired up with people who have had me in the past. For example, Tara of Tara’s Multicultural Table, had me back in April 2014 and she made my chocolate chip cookie dough cupcakes. (Which reminds me, I really need to revisit those babies.) And now I get to return the favor, sharing one of her recipes with you today.

Tara has a diverse genre of recipes on her blog from Saragli (Greek rolled baklava) to Honey Lime Chicken Enchiladas. But since I had just gone strawberry picking and had plenty to go around, I decided upon a recipe that would compliment them – a sweet orange flavored risotto topped with sliced strawberries. This risotto is just like rice pudding but is cooked like risotto. Definitely a different dessert to come out of my kitchen but no less delicious, and pretty too. Thanks for the great recipe Tara!

Four years ago: Roasted Potato Salad

SWEET ORANGE RISOTTO WITH STRAWBERRIES

Serves 2-4

Ingredients:

3 cups milk

1/4 cup granulated sugar

1 tsp vanilla extract

1 TBsp unsalted butter

1/2 cup Arborio rice

1 orange, zest and juice

1/2 cup coconut milk

2 cups fresh strawberries, sliced

Ingredients:

1. In a medium saucepan, stir together milk, sugar, and vanilla over medium heat. Continue to stir until the milk comes to a simmer and the sugar dissolves. Reduce heat to low and cover.
2. In a large pan, add the butter over medium heat. Once melted, stir in the rice. Continue to stir until coated in butter and heated, about 2 minutes. Add the zest and orange juice and stir for another 2 minutes.
3. While stirring constantly, add the heated milk 1/2 cup at a time. Stir until the 1/2 cup of milk is absorbed before adding the next 1/2 cup, 3-5 minutes each. Repeat until all the milk is absorbed. Remove from heat and stir in the coconut milk. Let sit for 5 minutes. Transfer to serving bowls and top with strawberry slices. Serve immediately.

Source: Adapted slightly from Tara’s Multicultural Table.