Vanilla chilled risotto

Name: Vanilla chilled risotto
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 900 mL (11⁄2 pints) whole milk; 1 split vanilla pod; 75 g (3oz) risotto rice; 40 g (11⁄2oz) caster sugar; 200 mL (7fl oz) double cream

This easy vanilla chilled risotto recipe is a delicious alternative to the more traditional rice pudding. Best served with our orange poached peaches.

By The GH Kitchen TeamPublished: 17 August 1999

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Peach, Fruit, Produce, Peach, Natural foods, Local food, Nectarine, Ingredient, Still life photography, Sweetness,

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Yields:

Cook Time:

40 mins

Total Time:

40 mins

Ingredients

900 ml (11⁄2 pints) whole milk
1 split vanilla pod
75 g (3oz) risotto rice
40 g (11⁄2oz) caster sugar
200 ml (7fl oz) double cream

Directions

1. Step 1
  In a large pan bring 900ml (11⁄2 pints) whole milk with one split vanilla pod slowly to the boil. Stir in 75g (3oz) risotto rice, reduce the heat and simmer gently for about 40min, stirring from time to time, until the rice is soft and most of the liquid has been absorbed. You might need to add a little more milk during the cooking time.
2. Step 2
  Stir in 40g (11⁄2oz) caster sugar, remove the vanilla pod and set aside to cool. Stir 200ml (7fl oz) double cream into the cooled mixture, pour into a large bowl, cover and chill.
3. Step 3
  Sprinkle with a little ground cinnamon and, if you like, serve with the orange poached peaches.
4. Step 4
  Prepare ahead: Complete the recipe, but don’t sprinkle with cinnamon; cover and chill.
5. Step 5
  Freeze ahead: Complete the recipe but don’t sprinkle with cinnamon, then pack and freeze.
  
  To serve: Thaw overnight at cool room temperature. Complete the recipe.
  
  Try more of our favourite vanilla recipes
  
  Fresh vanilla custard
  
  Easy vanilla ice-cream
  
  Vanilla bread pudding
  
  Vanilla panna cotta with mulled wine fruit
  
  Vanilla custard pots with pistachio and almond brittle

Per Serving:

Calories: 365

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time