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yellow plums with a maple risotto

FAS_4670How gorgeous are these plums? Golden yellow and unbelievably juicy. The perfect ingredient to try out a sweet risotto with. I have been reading up on it recently and discovered it is the ultimate rice pudding. Made with a mixture of milk and coconut milk the arborio rice absorbs the creaminess far better than basmati and you are left with a silky pudding. Best served at room temperature you can also store it in the fridge until required. This is ideal for any time of day, you can lessen the sugar content for a breakfast treat, and serve with plenty for fruit and yoghurt if preferred.  A very quick pud and something a little bit different.FAS_4623FAS_4676FAS_4663MAPLE RISOTTO WITH ROASTED YELLOW PEACHES

150ml whole milk

150ml coconut milk

20g sugar

10g butter

30g arborio rice

10g maple syrup, plus extra to serve

1 peach quartered or halved

10g light brown sugar

flaked almonds and yoghurt to serve

Combine the two milks until will mixed. In a medium saucepan heat the sugar butter and rice and sauté until the rice begins to colour. Add the milk in gradual stages stirring regularly, and only adding more milk once the previous lot has been absorbed. Continue this until the rice is just cooked and no more. You want a little bit of a bite. Stir in the maple syrup. Allow to cool. Whilst this is happening cut up the peach and sprinkle with the brown sugar. Roast in the oven for around 10 minutes at 200C, or until coloured slightly. To serve spoon into bowl and top with yoghurt. Drizzle generously with more maple syrup and top with the roast plums and almonds.

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