Sweet lemon risotto with nut crumble
⅓ cup(s), (65g)
Vanilla bean paste
2½ cup(s), (625ml)
Fresh lemon rind
2 tsp, finely grated
40 g, (2 tbs), finely chopped
Pumpkin seeds (pepitas)
- 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.
- 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.
- Serve risotto topped with nut crumble.