Lemon Risotto Rice Pudding with Rhubarb Compote
This was a lovely dessert that we recently enjoyed with fresh rhubarb from the garden. It’s easy to make and doesn’t take long. It tastes best warm.
Serving Size: 4
for the risotto:
- 1 cup risotto rice
- 1/4 cup lemon juice
- zest from 1 lemon
- 2/3 cup sugar
- 3 cups water or non dairy milk
for the rhubarb compote:
- 4 cups rhubarb cut in pieces
- 1 & 1/2 cups sugar
- 2 tablespoons lemon juice
- 1/4 cup water
- whipped non-dairy topping as optional garnish
To make the risotto:
- In a medium pot, bring the lemon juice sugar and 2 cups of water to a boil.
- Once boiling add the rice.
- Stir the rice until the liquid has been absorbed.
- The rice will not be soft yet.
- Add the 3rd cup of water and the lemon zest. Continue to stir.
- As the rice becomes soft and thick, check for flavor. You may want to add more sugar.
- It may take a bit more water before the rice is soft.
- Once the rice has a nice soft consistency, remove from the heat and place a lid on the pot.
- Alternatively you can put the rice into individual serving bowls and allow to cool.
to make the compote:
- Bring the sugar, lemon juice and water to a boil.
- Add the rhubarb pieces and cook until the rhubarb is soft.
- Depending on how soft or solid you want the rhubarb pieces, remove the pan from the heat and allow to cool.
- Place a generous amount of risotto in 4 individual bowls.
- Pour the rhubarb sauce around the rice pudding and a dollop of whipped topping on top.
- Garnish with a bit of lemon zest as an option.
- We enjoyed this warm.
You can use a non-dairy milk to make this, but we did not find it necessary. The lemon-sugar-water worked really well. It may depend upon your rice though. We used the traditional aborio or pudding rice.