Photo of Sweet lemon risotto with nut crumble by WW

Sweet lemon risotto with nut crumble

7
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Rice, arborio, dry

cup(s), (65g)

Vanilla bean paste

½ tsp

Skim milk

2½ cup(s), (625ml)

Sweetener, xylitol

1½ tbs

Fresh lemon rind

2 tsp, finely grated

Raw macadamias

40 g, (2 tbs), finely chopped

Pumpkin seeds (pepitas)

1 tbs

Instructions

  1. Place rice, vanilla bean paste and 2 cups (500ml) of milk in a small saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30-35 minutes or until rice is tender. Remove from heat. Stir in remaining milk, xylitol and half the lemon rind.
  2. Meanwhile, combine nuts, pepitas and remaining lemon rind in a small saucepan over medium heat. Cook, tossing gently, for 2-3 minutes or until lightly toasted.
  3. Serve risotto topped with nut crumble.