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Sweet lemon risotto with nut crumble

Name: Sweet lemon risotto with nut crumble
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Modern Australian,Italian
Ingredients: 0.333 cup(s) Arborio rice (65g); 0.5 tsp Vanilla bean paste; 2.5 cup(s) Skim milk (625ml); 1.5 tbs Sweetener, xylitol; 2 tsp Fresh lemon rind finely grated; 40 g Raw macadamias (2 tbs), finely chopped; 1 tbs Pumpkin seeds (pepitas)

Points®

Total Time

45 min

Prep

10 min

Cook

35 min

Serves

Difficulty

Easy

Ingredients

Arborio rice

⅓ 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

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.