Justine's Almond milk risotto with macerated red berries
15 minutes
30 minutes
Serves 4


10g butter

100g Arborio rice

40g caster sugar

1 vanilla bean, seeds scrapped

Pinch of cinnamon

450ml almond milk

1 punnet of strawberries, hulled and halved

1 punnet of raspberries

2 tbs. icing sugar

1 tbs. brandy

1/3 cup pistachio, toasted and finely chopped


  1. Melt the butter in the bowl with the mixer on Speed 2 at 130°C for 30 seconds, then add rice, vanilla, cinnamon and sugar and cook for a further 2 minutes. Add 400ml of almond milk and start the slow cook P3 program without the stopper. Now add the remaining milk and start the slow cook P3 for a further 10 minutes.
  2. While the rice is cooking, place the berries in a bowl with the icing sugar and brandy and toss together. Leave at room temperature for 10-15 minutes to macerate. Once the rice is cooked, portion into bowls or decorative glasses and top with berries, some of their juices and the pistachios.


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