Sweet lemon risotto with nut crumble
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • 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
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.
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